Gluten Free Cream Of Kumara & Celery Soup

1. 1

   Combine the celery, spinach, kumara and stock in a saucepan and simmer the vegetables until soft.

2. 2

   Puree until smooth. I put the misture through a sieve to remove the celery strings.

3. 3

   Melt the margarine in a large saucepan.

4. 4

   Saute the onion, until tender. Stir in the flour. Gradually stir in the rice milk, cooking on low heat until thick.

5. 5

   Slowly stir the puree into the white sauce.

6. 6

   Season. Heat through without boiling then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.