Gluten Free Cream Of Kumara & Celery Soup - cooking recipe

Ingredients

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

Preparation

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.