Heat butter in a pot and cook leeks and garlic 2 minutes.
Add fennel, carrots and chicken broth. Season. Bring to a boil, cover and let simmer until vegetables are soft, about 15 minutes.
Stir in beans and milk. Pour into blender and liquefy. Return to pot and heat through.
Add spinach and continue cooking 3-4 minutes. Adjust seasoning.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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