Mixed vegetables cream soup, lactose free

Ingredients

• 200 g Cream, heavy, lactose free
• 150 g Califlower, raw, cut into florets
• 1 pcs Potatoes, peeled, chopped
• 500 ml Chicken stock, low-sodium
• 1 pcs Carrots, peeled and sliced
• 100 g Broccoli, tiny florets
• 40 g Unsalted butter, lactose free
• 30 g All purpose flour
• 1 clove Garlic, peeled, minced

Method

1. Melt butter in sauce pot over medium-high heat; stir in flour and continue stirring for 1 minute until flour is cooked.
2. Gradually stir in stock and cook while stirring until mixture comes to a boil.
3. Add broccoli, cauliflower, potatoes, carrots, garlic, and bring to a boil.
4. When the vegetables are tender, save some amount for garnishing with a slotted spoon.
5. Reduce heat, stir in heavy cream, and simmer for 20 minutes.
6. Remove from the heat and purée the soup with an immersion blender.
7. Serve garnished with the reserved vegetables.