Gluten Free Cream of Kumara & Celery Soup

“This is an adaptation of Jan Biltons recipe. I have made slight changes to make it gluten and dairy free. A tasty soup, that while it could look more attractive, certainly makes for its humble presentation with great flavour. If the spinach was omitted I think the colour would be more appealing and the taste not likely to be compromised.”
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

Directions

  1. Combine the celery, spinach, kumara and stock in a saucepan and simmer the vegetables until soft.
  2. Puree until smooth. I put the misture through a sieve to remove the celery strings.
  3. Melt the margarine in a large saucepan.
  4. Saute the onion, until tender. Stir in the flour. Gradually stir in the rice milk, cooking on low heat until thick.
  5. Slowly stir the puree into the white sauce.
  6. Season. Heat through without boiling then serve.

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