Creamy Cucumber Soup

by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

TIP: For best results, please enjoy this as part of a complete SANE meal (lots and lots of non-starchy vegetables, lots of nutrient dense protein, and some whole food fats).

In a large stock pot, sauté the onion over a medium heat until transparent.

Add the cucumber, water, and salt, and cover the pot. Cook until the cucumber is tender, about 10 minutes. Remove from the heat.

Working in batches, carefully transfer the cucumber mixture to a blender and blend on high until very smooth.

To the last batch, add the chives, avocado, cream or yogurt, and white wine, if using. Blend until completely incorporated.

Return the blended soup to the stock pot and stir well. Gently rewarm over low heat if necessary. Serve immediately.

1. In a large stock pot, sauté the onions in the coconut oil until transparent.
2. Add the cucumber, coconut milk and salt, and cover and cook for 10 minutes over medium heat until cucumber is tender.
3. In batches, carefully transfer the cucumber and milk to a blender and blend on high until very smooth.
4. To the last batch, add the chives, avocado, heavy cream and white wine.
5. Blend until completely incorporated.
6. Pour all batches of soup back into the stock pot and stir well.
7. Gently re-warm if necessary.
8. Serve and garnish with fresh chopped green onions (scallions).