Share

Cream of Vegetable Soup

Cream of Vegetable Soup offers a comforting mix of vegetables, healthy fats, herbs and sea salt that nourishes from the inside-out.
I picked up a copy of Nourishing Traditions 13 years ago when I was learning how to cook and bake with unprocessed ingredients. Cream of Vegetable Soup was one of the first recipes I tried and the entire family fell in love with this delightful soup. Abby even requested it for her birthday dinner when she turned three!

The soup offers a comforting mix of vegetables, healthy fats, herbs and sea salt that nourishes from the inside-out. It makes for great leftovers, in fact, my kids took this soup in an insulated thermos to school today! It also freezes well.

If you’re hosting a holiday party, you can even pour the soup into individual shot glasses and top with a small dollop of sour cream and a few thyme leaves. Place them on a tray and pass. Your guests will love it!

We like to serve it with a dollop of creme fraiche, a bit of raw cheddar and some fresh thyme leaves, but you can also serve it without the garnishes or with sour cream in place of the creme fraiche.

Ingredients

  • 4 tablespoons butter (or 3 tablespoons duck fat for a dairy-free option)
  • 2 yellow onions, chopped
  • 4 carrots, chopped
  • 4 large russet potatoes, chopped (or 1 large head cauliflower chopped for a lower carb option)
  • 10 cups chicken stock
  • 3 sprigs of fresh thyme, tied together with a piece of twine
  • 4 zucchini, cut into 1-inch coins
  • 2 teaspoons Celtic sea salt
  • 1/2 cup raw heavy cream (or coconut milk for a dairy-free option)
  • Creme fraiche, sour cream, raw shredded cheddar (optional)

Instructions

  1. Melt the butter over low heat in a dutch oven . Add the onions and carrots, put the lid on the pot and let the vegetables sweat for 30 minutes. Add the potatoes and stock and increase heat to medium-high and boil. Reduce the heat to a low boil and cook until potatoes are fork tender. Add the thyme sprigs and zucchini and cook for an additional 8-10 minutes until the zucchini are tender. Remove the thyme bundle from the soup. Using a hand-immersion blender, blend the soup until smooth. Stir in salt and cream. Taste the soup and add more sea salt if needed. Ladle the soup into bowls and serve with a dollop of sour cream or creme fraiche and raw cheddar (if using).

Leave a Comment