Cream of Vegetable Soup

Adapted from Nourishing Traditions.


  • 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)


  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).