Cream of Vegetable Soup (Thanksgiving Soup)
🍂🍁This basic vegetable soup recipe is a perennial favorite — and it’s a great way to get your children to eat more vegetables! We call it Thanksgiving soup since it smells like Thanksgiving! 🍂🍁~Donna
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  • 2medium onions or 3 leeks, peeled and chopped
  • 2 carrotspeeled and chopped
  • 4tablespoons butter
  • 3medium baking potatoes or 6 red potatoes washed and cut up
  • 2quarts chicken stockor combination of water and stock
  • sprigs thymefresh, Several sprigs tied together
  • 1/2teaspoon dried green peppercorns
  • 4 zucchinisliced
  • Celtic Sea Saltor fish sauce and pepper, to taste
  • 1/2 cup Kefir Cheeseor creme fraiche for topping
Servings: servings
  1. Melt butter in a large pot and add onions (or leeks) and carrots.
  2. Cover and cook over lowest possible heat for 30 minutes. 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 (or creme fraiche). Serve with croutons.
Recipe Notes

Source: Sally Fallon, NourishingTraditions