2 medium onions or 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 quarts chicken stock or combination of filtered water and stock
several sprigs fresh thyme, tied together
½ tsp dried green peppercorns, crushed
4 zucchini, trimmed and sliced
sea salt or fish sauce and pepper
piima cream or crème frache
This basic vegetable soup recipe is perennial favorite – and it’s a great way to get your children to eat zucchini.
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 ½ 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 to 10 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.
Reprinted with permission from Nourishing Traditions, by Sally Fallon with Mary G. Enig Ph.D.
