Mixed vegetables cream soup, gluten free

Ingredients

• 200 ml Heavy cream
• 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 Butter, unsalted
• 30 g Gluten free flour mix
• 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.