Ingredients for this easy recipe:
- 2 14 oz cans of La Cima Hearts of Palm, drained and sliced
- 2 tablespoons of butter
- 2 teaspoons of olive oil
- 1 large onion, chopped
- 2 clove garlic, minced
- 1 large leek, sliced
- 1 1/2 tablespoon of gluten-free flour
- 4 cups of vegetable stock
- 4 cups of potatoes, sliced and chopped
- 1 cup of coconut milk
- 1 avocado
- Salt and pepper to taste
Heat the butter and the olive in a large pan. Add onion, garlic and leek and stir in low heat; cover and cook for 5 minutes.
Sprinkle the flour and cook for one more minute, continually stirring. Add the vegetable stock and the potatoes; bring to a boil, reduce the heat and simmer for 10 minutes.
Add La Cima Hearts of Palm and the coconut milk. Simmer for 10 minutes.
Process the mix and the avocado in a food processor. Return to the pan and heat gently (add water if necessary). Season with salt and pepper to taste.