Gluten Free Cream of Kumara & Celery Soup

Recipe by Kiwi Kathy
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READY IN: 30mins
SERVES: 4
YIELD: 4 serves
UNITS: US

INGREDIENTS

Nutrition
  • 450
    g celery, diced
  • 4
    spinach leaves, chopped
  • 250
    g kumara, peeled and diced
  • 2
    cups vegetable stock
  • 25
    g margarine, dairy free
  • 1
    onion, medium diced
  • 3
    tablespoons rice flour
  • 2
    cups rice milk
  • salt and pepper
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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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