Creamy Hearts of Palm Soup

Creamy Hearts of Palm Soup

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.