easy-to-make potato soup with coconut milk

I recommend them especially to athletes, like runners!

Primarily due to their high glycemic index. In addition, potatoes contain valuable mineral elements, such as potassium, magnesium, iron, and phosphorus. They are also a source of folic acid and vitamin C. Plus, they are low in sodium and high in fiber – most of it to be found just underneath the skin.

Note, however, that in order for potatoes to keep their valuable properties, they need to be properly treated. Above all, avoid peeling new potatoes, the ones on the market right now. It’s best to just scrub them with a brush, put into boiling water, add sea salt, some herbs, bay leaf, and cook them. The healthiest are the steamed ones, and as for the baked potatoes – well, I doubt that anyone requires much convincing :). These above-mentioned methods of preparing potato dishes allow you to not only keep their valuable elements, but also the enzymes that help break down starch.

Grandmothers like to say that potatoes used to be recommended to people suffering from hyperacidity, while anyone with peptic ulcer disease was advised to drink potato juice. Because Grandma’s wisdom is often very valuable knowledge, resulting from the experience of many generations, I hereby pass it on :).

It’s time for a delicious cream soup!

Preparation:

Boil the potatoes in either the soup stock or water with the leek. Use a blender to mix it, crush the garlic in a garlic press and add it to the pot along with spices, coconut oil, and coconut milk. Cook for a few minutes.

Season to taste and garnish with chopped chives.

Enjoy!