Cucumber Soup Recipe Gluten-free, dairy-free (casein-free),
hypotoxic and vegan

ORGANIC INGREDIENTS

• 30 ml (2 tbsp) olive oil
• 1 yellow onion, finely chopped
• 875 g (7 cups) cucumbers, peeled and cut into small cubes (about 3 English cucumbers)
• 125 g (1 cup) carrots, peeled and cut into small cubes
• 45 ml (3 tbsp) all-purpose flour "La Merveilleuse"
• 3.5 ml (3/4 tsp) salt
• 0.5 ml (1/8 tsp) ground cayenne pepper
• Pepper, to taste
• 1 litre (4 cups) hot chicken broth (or vegetables for the vegan version)
• 500 ml (2 cups) plant-based milk substitute, to taste, hot
• 60 ml (4 tbsp) fresh parsley, chopped
• 45 ml (3 tbsp) tapioca starch diluted in the same amount of water

PREPARATION

1. In a large saucepan, heat oil.  Add vegetables, cover and cook over medium-low heat for about 15 minutes.
2. Remove from heat and add flour, salt, cayenne pepper and pepper, stirring with a wooden spoon.
3. Then add the broth, plant-based milk substitute and parsley, stirring with a whisk to avoid lumps.
4. Whisk the mixture to a boil over medium heat. Cover and simmer over low heat for about 15 minutes, stirring frequently to prevent soup from sticking to the bottom of the pan.
5. When vegetables are tender, bring to a boil again and add tapioca starch mixture, stirring well with a whisk; the soup will thicken slightly.
6. Adjust seasoning to taste. If you want an even thicker soup, simply add a little tapioca starch, diluted in water, to desired consistency.