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

Instructions:

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.