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!
Nutrition
Calories: 410kcal | Carbohydrates: 49g | Protein: 29g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 33mg | Sodium: 346mg | Potassium: 1469mg | Fiber: 6g | Sugar: 12g | Vitamin A: 6954IU | Vitamin C: 54mg | Calcium: 160mg | Iron: 4mg
Servings: 4 servings
Ingredients
- 3 medium leeks – or onions, peeled and chopped
- 2 carrots – peeled and chopped
- 4 tablespoons butter
- 3 medium baking potatoes – or 6 red potatoes washed and cut up
- 2 quarts chicken bone broth – or combination of water and stock
- sprigs thyme – fresh, Several sprigs tied together
- ½ teaspoon dried green peppercorns
- 4 zucchini – sliced
- Celtic Sea Salt – or fish sauce and pepper, to taste
- 1 cup strained Yogurt – or creme fraiche for topping
- ½ cup sourdough croutons
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Instructions
- Melt butter in a large pot and add leeks (or onions) and carrots.
- Cover and cook over lowest possible heat for 30 minutes. The vegetables should soften but not burn.
- Add potatoes and stock to the pot. Bring to a rapid boil and skim off any impurities that may rise to the top.
- Reduce heat, add thyme sprigs and crushed peppercorns.
- Cover and cook until the potatoes are soft.
- Add zucchini and cook until they are just tender—about 5-10 minutes.
- Remove the thyme sprigs.
- Puree the soup with a hand-held blender. Season with salt and pepper.
- Season to taste. Garnish with kefir cheese (or creme fraiche). Serve with croutons.
Notes
Source: Sally Fallon, NourishingTraditions
