Hearts of Palm and Leek Soup

Heat the olive oil in a large pot over medium heat. Add the diced garlic and cook for 30 seconds until fragrant, then add the chopped onion and diced leeks.

Sauté the onion and leeks for 5–7 minutes, stirring occasionally, until they soften and become translucent.

Add the drained and diced hearts of palm to the pot and stir to combine with the softened vegetables.

Pour in the vegetable broth and bring the mixture to a simmer over medium-high heat.

Reduce heat to medium-low and simmer for 10 minutes to allow the flavors to meld and the hearts of palm to soften slightly.

Season the soup with salt and pepper to taste.

Slowly pour in the whipping cream while stirring gently to incorporate it evenly throughout the soup.

Simmer for another 5 minutes on medium-low heat until the soup is heated through and creamy, being careful not to boil.

Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into serving bowls and top each portion with diced tomato and scallion.