Directions:
- Melt the butter in a thick bottomed saucepan, add the onion and celery and cook gently for about 5 minutes until transparent.
- Stir in the flour, mixing it in carefully to ensure that no lumps of flour are left; continue cooking gently for another 5 minutes, taking care that the vegetables don’t brown.
- Remove from heat and add the kumara, then slowly add the stock' stirring to mix all ingredients.
- Return pan to the heat and bring soup to the boil, add the bouquet garni then simmer for 45–50 minutes, stirring occasionally.
- Take the pan off the heat, remove the bouquet garni and any foam that has formed.
- Allow to cool slightly then liquidize soup in a blender.
- Add seasoning to taste then re-heat if necessary before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 168.42 Kcal (705 kJ) | ||
| Calories from fat | 70.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.83g | 12% | |
|---|---|---|---|
| Cholesterol | 17.92mg | 6% | |
| Sodium | 258.92mg | 11% | |
| Potassium | 485.75mg | 10% | |
| Total Carbs | 22.42g | 7% | |
| Sugars | 8.75g | 35% | |
| Dietary Fiber | 3.08g | 12% | |
| Protein | 1.67g | 3% | |
| Vitamin C | 31.9mg | 53% | |
| Vitamin A | 0.8mg | 25% | |
| Iron | 0.3mg | 2% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 154.79 Kcal (648 kJ) | ||
| Calories from fat | 64.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.2g | 12% | |
|---|---|---|---|
| Cholesterol | 16.47mg | 6% | |
| Sodium | 237.97mg | 11% | |
| Potassium | 446.46mg | 10% | |
| Total Carbs | 20.6g | 7% | |
| Sugars | 8.04g | 35% | |
| Dietary Fiber | 2.83g | 12% | |
| Protein | 1.53g | 3% | |
| Vitamin C | 29.3mg | 53% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 0.3mg | 2% | |
| Calcium | 23.4mg | 3% | |
* 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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