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!

Course: Main Dish

Servings: servings

Calories: 410kcal

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

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

Nutrition