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Crystal’s Creamy Soup Base


  • 1 onion, washed and peeled
  • 2 tsp garlic
  • 1 tsp salt
  • 1/4 tsp white pepper
  • 3/4 cup water OR broth
  • 3 tbs butter
  • 1/8 to 1/4 cup cassava flour
  • 3/4 cup unsweetened ‘milk’


  • Using a food processor, combine onion, garlic, salt, pepper, and broth.*
  • Preheat sauce pan for 2 minutes on medium heat (gas mark 5)
  • Put butter in sauce pan to melt.
  • Add 1/8 cup cassava flour and combine with a whisk.
  • Add 3/4 cup unsweetened ‘milk’ to your roux. Don’t wait, just put it in there… because the flour isn’t gluten-based, it doesn’t matter.
  • Once the contents of the sauce pan are completely mixed together with the whisk, dump in the contents of the processor’s reservoir.
  • Cook for five minutes to encourage thickening.

Add 1 cup of cheese OR 1 cup of whatever vegetable you want it to taste like.

*If you don’t have a food processor, you can use an immersion blender.

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