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Before you jump to Creamy Coconut Broccoli Potato Soup recipe, you may want to read this short interesting healthy tips about Snacks that provide You Energy.

Enjoying healthy foods tends to make all the difference in the way you feel. We have a tendency to feel way less gross after we increase our daily allowance of healthy foods and reduce our consumption of unhealthy foods. A salad tends to make us feel a lot better than a piece of pizza (physically in any case). Sometimes it’s tough to find wholesome foods for something to eat between meals. You can spend hours at the supermarket searching for the right snack foods to allow you to feel healthy. There’s nothing like one of these simple healthy foods when you need an energy-boosting snack food.

Whole grain snacks are an excellent choice for a fast wholesome snack. Starting your morning with a piece of whole grain bread toasted can give you that extra boost you need to get going. Eating on the run can easily be healthier with whole fiber chips and crackers. Selecting whole grain foods is always much better than eating the highly processed grains we commonly come across in our grocery stores.

There are lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite easy.

We hope you got insight from reading it, now let’s go back to creamy coconut broccoli potato soup recipe. You can have creamy coconut broccoli potato soup using 10 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Creamy Coconut Broccoli Potato Soup:

1. Prepare head broccoli
2. Use large potato
3. Prepare small onion
4. Take nutmeg
5. Get curry
6. Provide garlic
7. You need vegetable broth
8. You need coconut milk
9. Use almonds
10. Provide Salt and pepper

Steps to make Creamy Coconut Broccoli Potato Soup:

1. Chop up the broccoli and potatoes, and slice the onions
2. Heat oil in a pot. Sauté the onions on medium low until very soft.
3. 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.
4. 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.
5. Mix in milk, and adjust salt to taste. Add more nutmeg if you like too. Cook for another 5 min but do not boil.
6. Toast the almonds lightly in s dry frying pan.
7. Serve soup into bowls and garnish with the toasted almonds.

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