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Categories:Viewed: 49 - Published at: 9 years ago
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
Method
- 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.
