So, I decided to make one of my parent’s favourites soups, Cucumber, which we used to love growing up, but this recipe is with a twist to suit their now plant-based trial. Cucumber soup is usually made with a roux sauce base (that was the way my aunt made it) so I made an epic roux without butter or milk! I hope you try this recipe out. I also really recommend getting nutritional yeast (Engevita yeast flakes Mari gold brand). This adds lots of flavour and it’s amazing if you’re looking to add more flavour to vegan soups and sauces! A big tub is approx. €3-4 and lasts ages!