Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, creamy coconut broccoli potato soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Creamy Coconut Broccoli Potato Soup is one of the most popular of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Creamy Coconut Broccoli Potato Soup is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook creamy coconut broccoli potato soup using 10 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Creamy Coconut Broccoli Potato Soup:
- Prepare 450 g head broccoli
- Take 1 large potato
- Prepare 1 small onion
- Take 1/2 tsp nutmeg
- Prepare 1 tsp curry
- Prepare 1 clove garlic
- Make ready 350-400 ml vegetable broth
- Prepare 200 ml coconut milk
- Make ready to taste almonds
- Get to taste Salt and pepper
Instructions to make Creamy Coconut Broccoli Potato Soup:
- Chop up the broccoli and potatoes, and slice the onions
- Heat oil in a pot. Sauté the onions on medium low until very soft.
- Add the potatoes, garlic and broccoli, sauté briefly to cost in oil, and nutmeg, curry and couple pinches of salt. Pour in the broth and bring to a boil.
- Turn to low, cover pot lightly with lid and simmer for 10-15 minutes until potatoes are soft. Then turn into a purée with a stick blender or mixer.
- Mix in milk, and adjust salt to taste. Add more nutmeg if you like too. Cook for another 5 min but do not boil.
- Toast the almonds lightly in s dry frying pan.
- Serve soup into bowls and garnish with the toasted almonds.
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