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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 409.51 Kcal (1715 kJ) | ||
| Calories from fat | 40.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.49g | 7% | |
|---|---|---|---|
| Cholesterol | 7.04mg | 2% | |
| Sodium | 9570.6mg | 399% | |
| Potassium | 1398.35mg | 30% | |
| Total Carbs | 75.6g | 25% | |
| Sugars | 5.43g | 22% | |
| Dietary Fiber | 5.81g | 23% | |
| Protein | 8.25g | 17% | |
| Vitamin C | 65.3mg | 109% | |
| Vitamin A | 0.3mg | 11% | |
| Iron | 5.1mg | 28% | |
| Calcium | 260.3mg | 26% | |
| Amount Per 100 g | |||
| Calories | 102.06 Kcal (427 kJ) | ||
| Calories from fat | 10.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.12g | 7% | |
|---|---|---|---|
| Cholesterol | 1.75mg | 2% | |
| Sodium | 2385.31mg | 399% | |
| Potassium | 348.51mg | 30% | |
| Total Carbs | 18.84g | 25% | |
| Sugars | 1.35g | 22% | |
| Dietary Fiber | 1.45g | 23% | |
| Protein | 2.06g | 17% | |
| Vitamin C | 16.3mg | 109% | |
| Vitamin A | 0.1mg | 11% | |
| Iron | 1.3mg | 28% | |
| Calcium | 64.9mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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