Gluten Free Cream of Kumara & Celery Soup
Ready In: 30 mins
Serves: 4
Yields: 4 serves
Ingredients
Directions
- Combine the celery, spinach, kumara and stock in a saucepan and simmer the vegetables until soft.
- Puree until smooth. I put the misture through a sieve to remove the celery strings.
- Melt the margarine in a large saucepan.
- Saute the onion, until tender. Stir in the flour. Gradually stir in the rice milk, cooking on low heat until thick.
- Slowly stir the puree into the white sauce.
- Season. Heat through without boiling then serve.
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