Cream of Vegetable Soup

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

Ingredients Amount
Onions or leeks 2 medium, peeled and chopped
Carrots 2, peeled and chopped
Butter 4 Tbsp
Potatoes 3 medium baking, or 6 red, washed and cut up
Chicken stock 2 Quarts (or combination of filtered water and sto
Sprig of fresh thyme Several, tied together
Dried green peppercorns 1/2 Tsp, crushed
Zucchini 4, sliced
Sea salt To taste
Creme fraiche To taste
Croutons To taste

Directions

Melt butter in a large, stainless steel pot and add onions or leeks and carrots. Cover and cook over lowest possible heat for at least 1/2 hour. The vegetables should soften but not burn. Add potatoes and stock, bring to a rapid boil and skim. Reduce heat and 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 minutes. Remove the thyme sprigs. Puree the soup with a handheld blender.

If soup is too thick, thin with filtered water. Season to taste. Ladle into heated bowls and garnish with cultured cream. Serve with croutons.

Serves 6-8.

Recipe from Nourishing Traditions by Sally Fallon

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