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.