Creamy cucumber soup (vegan, GF)
Prep time
Cook time
Total time
Recipe type: Savoury / Soup
Serves: 4
  • 3 medium size cucumber, grated
  • 1 onion (or smaller fennel), chopped in small cubes
  • 3 medium size potatoes, chopped in larger slices
  • 1 tbsp olive oil
  • 1 tbsp flour (of your choice)
  • salt
  • water in which potatoes were cooked (quantity depends on the size of the potatoes but enough to cover the chopped potatoes slices in a medium size pan)
  • ⅓ tsp cumin spice
  • 1-2 cloves of garlic (optional, I don't use it)
  • For serving: sour cream in original recipe, we use pumpkin seed oil and pumpkin seeds
  1. Peel and grate cucumbers and chop onion (or fennel) in small cubes. Season with salt and leave a side.
  2. Peel the potatoes and chop them in larger slices, place them in medium size pot and cover with water, add a little bit of salt and cook over medium heat until potatoes are well cooked. Move away from the heat and leave the potatoes in that water in which they were cooked.
  3. In another pot add 1 tbsp of olive oil and 1 tbsp of flour of your choice and stir with wooden spoon for a short time over a medium heat until it gets light brown.
  4. On top of that add previously grated cucumbers, stir and add the water (still hot) in which you left the cooked potatoes. Mash the potatoes (while still hot) using a fork and add them into the soup.
  5. Add cumin spice and chopped garlic (optional).
  6. Cook over low heat for about 20 minutes, stirring occasionally.
  7. In original version this soup is served with sour cream and a little bit of vinegar but we serve it drizzled with pumpkin seed oil and sprinkled with pumpkin seeds.
  8. Enjoy warm or at room temperature.
Recipe by Travelling oven at