Super thick and creamy

This is one of my favorite soups from Sally Fallon’s Nourishing Traditions. My oldest daughter loves this soup and took it to work one day.  One of her co-workers, Andrea asked her what kind of soup it was. Maci told her it was Cream Of Vegetable. So a few days later at work, Andrea asked her if her mom had made the soup, because she had walked up and down the aisle of the grocery store looking for it and could not find it. She said that the soup smelled like Thanksgiving and just the smell made her go on a search for it. So a little horrified that Andrea was looking for a processed soup. I made her a batch of Thanksgiving soup.

This soup is a great way to get in your veggies. It has my favorite soup ingredient, leeks. When you cook them in butter they caramelize and taste like heaven on earth. Leeks might just be my favorite vegetable. They make soups take on a garlicky onion flavor. Thanksgiving soup is a comfort dish. See if just the smell makes you think of Thanksgiving and feel warm inside and out.
 

Cream of Vegetable Soup (Thanksgiving Soup)

Print Recipe

This basic vegetable soup recipe is a perennial favorite—and it’s a great way to get your children to eat zucchini!

By: Donna Schwenk

Makes: 14 – 1 cup servings

Ingredients

• 2 medium onions or 3 leeks, peeled and chopped
• 2 carrots, peeled and chopped
• 4 Tbsp. butter
• 3 medium baking potatoes or 6 red potatoes, washed and cut up
• 2 qt. chicken stock or combination of water and stock
• Several sprigs fresh thyme, tied together
• ½ tsp. dried green peppercorns
• 4 zucchini, sliced
• Sea salt or fish sauce and pepper to taste
• Kefir cheese or Creme fraiche

Instructions

1. Melt butter in a large pot and add onions or leeks and carrots.
2. Cover and cook over lowest possible heat for a ½hour. The vegetables should soften but not burn.
3. Add potatoes and stock to the pot. Bring to a rapid boil and skim off any impurities that may rise to the top.
4. Reduce heat, add thyme sprigs and crushed peppercorns.
5. Cover and cook until the potatoes are soft.
6. Add zucchini and cook until they are just tender—about 5-10 minutes.
7. Remove the thyme sprigs.
8. Puree the soup with a hand-held blender. Season with salt and pepper.
9. Season to taste. Garnish with kefir cheese. Serve with round croutons.

Notes

Source: Sally Fallon, NourishingTraditions

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