Cream of Veggie Soup(Thanksgiving Soup)

Cream of Vegetable Soup (Thanksgiving Soup)

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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
• Creme fraiche or kefir cheese

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, NourishingTradition