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gluten free soup recipes

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Creamy Vegetable Soup :: Gluten & Dairy Free

September 20, 2023

Creamy comfort in a warm bowl of vegetable soup with flavor that the kids will love!

Creamy Vegetable Soup :: Gluten & Dairy Free

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Cooler weather transitions, and warm bowls of soup!

It’s typically a slow go around here to make the move into cooler weather, but it’s most noticeable in the mornings, and the evenings. Sure, we’ll still have a 70 or even 80 degree day here or there, but those morning and evening temps in the 50’s is what cues us to the season change. We needed hoodies for a morning of apple picking last weekend, and it was so nice to come home to warm bowls of comforting soup for an early lunch!

Creamy Vegetable Soup :: Gluten & Dairy Free

“Kid Friendly” and “vegetables” in the same recipe?!

I know veggies aren’t typically kids’ first choice of food to eat, but we all know the importance to get mineral rich, fiber rich vegetables into our kids, and also to broaden their taste palates for all kinds of foods! Fortunately, there are ways to make veggies not only taste great for everyone, but also make those veggie vitamins absorb into our bodies easily, using creamy real fats! It’s that whole “fat soluble vitamin” thing – we need the fat for absorption, so lets make the veggies taste great with yummy, creamy fat. The kids will eat them easier, and the veggies will absorb too…win-win! Soups are a great way to get that creamy fat in with the veggies to make them taste great, and absorb easily.

Creamy Vegetable Soup :: Gluten & Dairy Free

What does Creamy Vegetable Soup taste like?

The key to great soup flavor all lies in the getting those veggies down in some butter to cook for a bit before adding anything else. The sweet flavor that comes from caramelized onions and carrots is pure magic. Every bit of this soup is filled with creamy potato and sweet carrots in a savory, satisfying broth. Those little bits of sweet corn definitely contribute to this soup’s kid friendliness, and while corn is technically a grain, not a vegetable, I’m all about sprinkling a hand full of corn into a soup to get kids excited about eating it.

Creamy Vegetable Soup :: Gluten & Dairy Free

The Method :: Let’s get this creamy vegetable soup started!

As mentioned above, the first part of soup making is what builds the best flavor. Get those staple veggies down in some butter and cook them for a bit. This will impart so much flavor to your broth as you continue to build your soup.

Creamy Vegetable Soup :: Gluten & Dairy Free
Creamy Vegetable Soup :: Gluten & Dairy Free

The Method :: Finishing the creamy vegetable soup

Once you get your veggies softened, you’ll add some garlic and flour to coat the veggies. This flour will soak up the fat and make a creamy broth base once the broth is added. You’ll add in your potatoes and broccoli, along with the broth and seasonings and simmer for 10 minutes. If you give that broccoli a small chop, they will disappear into the soup, and also give the soup more of a creamy broccoli soup flavor.

Creamy Vegetable Soup :: Gluten & Dairy Free

Veggie swaps

I always have broccoli on hand, so that is the main “green” veg I use in this creamy vegetable soup most of the time. But this is very flexible. If you have frozen peas or green beans, those are a great choice, and a budget friendly one if you are in the middle of winter without produce at seasonal prices! Another option would be to leave the broccoli out and wilt in chopped baby spinach at the end for your “green.” I have also swapped sweet potatoes or squash for the white potatoes. Use what you have or what you love in your home!

Creamy Vegetable Soup :: Gluten & Dairy Free

Tell me about those cute crackers!

Because I know I’ll get some questions about the itty bitty flower crackers, let me tell you about them! If you have my cookbook, “The Little Lunchbox Cookbook,” these are the simple 5-ingredient crackers recipe in the “Lunchables” section! The were meant to be larger crackers to make a “Cracker Stacker” Lunchable copycat, but the make cutie little mini crackers for soup too! The taste is incredible, and they couldn’t be easier to make. Do I used boxed gluten free crackers sometimes too – absolutely! But sometimes it’s nice to make these if I have an extra 15 minutes – they really are that easy to make! Here’s the mini flower cookie cutter I use for them. It’s super fun to make mini hearts for Valentine’s day or a birthday too!

Creamy Vegetable Soup :: Gluten & Dairy Free

Does this soup freeze?

I’m not a huge fan of the texture of potatoes that have been frozen and then thawed, so I would not recommend freezing this soup. What you could potentially do if you want to freeze it, is make the soup up until the point where you add the broth in, simmer the broth for a minute to combine the soup, and then stop. Don’t add the potatoes or broccoli. Just cool the soup and freeze it from there. Then, when you want to use the soup, you can thaw it, bring it to a simmer, and cook fresh potatoes and broccoli in the soup for 10 minutes. This will still be faster than making it from the start, so if you like to have a quick, frozen option on hand, you could try it that way!

Creamy Vegetable Soup :: Gluten & Dairy Free

Creamy Vegetable Soup :: Gluten & Dairy Free

Ingredients

  • 2 tbsp butter to cook in olive oil, bacon fat, or avocado oil work too
  • 1 large onion diced
  • 2 large carrots diced
  • 1 stalk of celery diced
  • 4-5 cloves of garlic minced
  • 1/4 tsp oregano
  • 1/4 tsp thyme
  • 1/3 cup Namaste GF Flour blend
  • 1 ½ cups chopped broccoli florets
  • 1 cup of frozen or drained canned corn
  • 3 medium yellow potatoes large dice
  • 3-4 cups bone broth you can use veggie broth or chicken stock too
  • ½ cup coconut milk or cream if you can have dairy
  • 1 tsp balsamic vinegar optional but so much depth of flavor with it!
  • Sea salt and pepper to taste

Instructions

  • Melt the butter in a soup pot over medium/high heat, and add the onion, carrot, and celery with a big pinch of sea salt. Cook on medium/high for about 7 minutes until the veggies soften and sweeten.
  • Add the garlic, oregano, and thyme, and stir into the veggies for one minute.
  • Add the flour, and stir to coat the veggies.
  • Add the broth, corn, and potatoes, stir to combine, and bring to a simmer. Put the lid on the pot and low simmer for about 10 minutes, until the potatoes are fork tender. You'll want to stir the soup every once and a while to ensure the potatoes don't stick to the bottom of the pot.
  • Once the potatoes are fork tender, turn the heat off, and add in the coconut milk and vinegar. Stir to combine, and taste for sea salt and pepper, adding that to your taste.

Notes

  • If your child prefers smooth soup, or dislikes “chunks” in their food, you can puree the entire soup. Or puree half of the soup to stir back in so there are less chunks. 
  • Any GF flour blend should work as the flour thickener here, or all purpose flour if you can have gluten
  • You can swap the broccoli for green beans, peas, asparagus, zucchini, or even just wilt in some spinach at the end.
  • You could swap the potatoes for squash or sweet potatoes too!
  • I love a little heat added to my bowl – pinch in some red pepper flakes or cayenne if you like that. 
Creamy Vegetable Soup :: Gluten & Dairy Free

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Creamy Roasted Rutabaga Soup :: Gluten & Dairy Free

January 31, 2023

Roasted rutabaga soup is beautiful simplicity, and a super kid friendly creamy soup way to get mineral rich veggies in!

Creamy Roasted Rutabaga Soup :: Gluten & Dairy Free

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Beautiful simplicity…

If you haven’t noticed from the last year of recipe posts on the blog, our family is most definitely knee deep in pre-teen and teen years. I’m so happy to hear from so many of you with teens, that you are pumped about the help you are getting from this space as my girls make their way through their teenage years. It’s interesting though…when I really stop to think about it, we aren’t truly doing a whole lot differently than when they were very little. Sure, we have to double (and triple!) the portions and recipe sizes for bigger kids, but my M.O. has always, always been…beautiful simplicity.

Creamy Roasted Rutabaga Soup :: Gluten & Dairy Free

Nourishing soup for ANY age!

Because those big kids in the picture above? They still eat the same power packed soups that I fed them as little ones. The pictures below? Dear momma with little ones at home, please let this be your inspiration…and motivation! Those babies in your house are absolutely *blank slates* for developing taste palates! I’m gonna get all tough love on you, and promise that if you skip the toddler puffs and cereal, and go for the beautiful simplicity of a little mug of veggie soup, you will be rewarded with older kids that actually *ask* for certain veggie soups in their thermoses for school lunch. My 3 very different personality kiddos are living proof! So let’s learn how to make a very simple veggie soup that your little ones (and you too, momma!) can sip from a mug, slurp up from a bowl, or lick off a spoon!

Creamy Roasted Rutabaga Soup :: Gluten & Dairy Free

Why rutabaga?

Well other than the absolute budget saver that this simple root veggie is, rutabagas are packed with fiber and vitamin C. They have the perfect balance of minerals including potassium which so many of us and our kids need more of! The slow burning carbohydrates give busy, growing kids the energy they need, and that coupled with a load of antioxidants? Well, let’s just say sometimes I think the humblest of foods sometimes don’t get enough credit!

Creamy Roasted Rutabaga Soup :: Gluten & Dairy Free

Yes, rutabagas are absolutely divine!

At least when you know how to cook them they are! Rutabagas are just like every other root veggie, in that when you roast them, you’re going to get a slightly sweet, very satisfying starchy taste, that any little one that hasn’t been inundated with sugar will find very, very appealing. And when you blend it up with some bone broth? Those natural, slow burning starches make for a smooth, creamy, very potato soup like texture, and a sweet root vegetable flavor. So let’s learn how to make roasted rutabaga soup!

Creamy Roasted Rutabaga Soup :: Gluten & Dairy Free

The Method :: Prepping the veggies

To get your soup started, peel and chop your rutabaga. The skin is super thin, so a simple peeler is all you need. And since this soup gets completely pureed in the end, no precision cutting skills are needed here! Just a coarse chop, and you’re ready to roast. This bods well for busy families, new mommas with active toddlers, and those newer to cooking!

Creamy Roasted Rutabaga Soup :: Gluten & Dairy Free

The Method :: Roasting the veggies

Once the veggies are chopped, transfer them to a large baking sheet. If your baking sheets are smaller, simply use two of them! Toss the veggies with melted butter or olive oil and sea salt, then let the oven do the rest! While your veggies are roasting, you can change the baby’s diaper, read the toddler that book, or *gasp!* take that shower you have been trying to get in all day!

Creamy Roasted Rutabaga Soup :: Gluten & Dairy Free

The Method :: Finishing the soup

When the veggies are soft and starting to caramelize, you can blend it with your bone broth and a little cream or coconut milk. That is literally it! You get to control the texture and thickness! Add or subtract more or less broth to get a thicker or thinner soup.

Creamy Roasted Rutabaga Soup :: Gluten & Dairy Free

Tips for feeding soup to little ones

Here are some thoughts to keep in mind when serving soup to babies, toddlers, and younger children!

  • Serve the soup at a cooler temp than you would probably enjoy the soup. Hot soup is very intense for little ones, and I always found that they ate soup better at pretty close to room temp. That might gross you out, but they will eat it better! You can cool it off with an ice cube, or pop it in the fridge or freezer for a few minutes.
  • Try different serving vessels! Most little ones like to “do it myself” so try a very small tea cup with a straw or small spoon. Or a smaller bowl. They may even prefer to drink it from a cup or sippy.
  • Some little ones love to dunk! Make some grilled cheese and cut it into strips for dunking, use some crackers or pita bread, or toast up some tortillas in a hot pan as “chips” to dunk.
Creamy Roasted Rutabaga Soup :: Gluten & Dairy Free

Don’t forget about the school aged kids and teens!

These are the soups that my kids live for! Easy to eat and super yummy! The girls used to pack straws with their thermoses of soup when they were younger. My teens either drink it right out of the thermos like a cup, or pack a spoon now. But the possibilities are endless, really. Pack whatever sides and protein they need to go with it! Below are chicken quesadillas from dinner and some apples. My teens packed some more chicken quesadillas, as well as guacamole to dip the quesadillas in.

Creamy Roasted Rutabaga Soup :: Gluten & Dairy Free

Serving suggestions and freezer friendly tips!

I just love soups like this for the versatility and because they freeze for later use so well. When I had very little ones at home, those 2 points were game changers. If your little one loves this soup, it is versatile enough to serve in a little mug with a plate of eggs for breakfast, or in a bowl with some grilled cheese dunkers for lunch! And if you want to double up and freeze, that just makes life that much easier during busy weeks that you don’t have time to be in the kitchen. I like using these SOUPER freezer cubes for soups that I want to portion out for little ones.

Creamy Roasted Rutabaga Soup :: Gluten & Dairy Free

Creamy Roasted Rutabaga Soup :: Gluten & Dairy Free

Ingredients

  • 2 small/medium onions coarsely sliced into strips
  • 3 cloves of garlic peeled and left whole
  • 1 rutabaga peeled and cut into 1-inch sticks
  • ½ large head of cauliflower coarsely chopped
  • 4 tbsp olive oil or melted butter I like to use a combination of both olive oil and butter for the flavor
  • 1 ½ tsp sea salt
  • 1– 1 ½ quarts bone broth depending on how thick you want the soup
  • ¼ cup coconut milk if you tolerate dairy, cream or milk works too
  • Sea salt and pepper to taste

Instructions

  • Pre-heat the oven to 425 degrees
  • Toss the onions, garlic, rutabaga, and cauliflower on a large sheet pan with the olive oil and sea salt. Roast at 425 degrees for 45 minutes, until the veggies are soft.
  • Blend the roasted veggies in a high speed blender with the bone broth and coconut milk until smooth. If you do not have a high speed blender, you can pour the veggies and broth into a large soup pot and blend with and immersion blender.
  • Season the soup with sea salt and pepper to taste. I like cracked black pepper to garnish, or a drizzle of olive oil.
Creamy Roasted Rutabaga Soup :: Gluten & Dairy Free

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Roasted Sweet Bell Pepper Soup :: Gluten Free & Dairy Free!

November 15, 2021

Give those sweet bell peppers a roast with creamy kid friendly sweet potatoes and carrots for a super smooth, velvety blended soup that the kids will ask for every time!

Roasted Sweet Bell Pepper Soup :: Gluten Free & Dairy Free!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

First snowfall of the season, and a new kid favorite soup to warm up with!

The first snow of the season is quite possibly my kids’ most favorite day of the year. My little northern crew lives for fresh snow, and this weekend we got our first dusting, despite the fall trees not quite agreeing with the timing! We were visiting our new home, and the girls just had to make a snowman for the construction crew to enjoy this week. And with the plummeting temperatures around here, I hopped in the kitchen to play around with a new soup to the blog for you!

Roasted Sweet Bell Pepper Soup :: Gluten Free & Dairy Free!

Weekly soup routine

During the cooler months of the year, I like to get a vegetable soup of some sort made every Sunday. Easy favorites like creamy broccoli soup (this one is in my cookbook, The Little Lunchbox Cookbook – it’s just like Panera!), this blended winter veggie soup done in the IP, and Copycat Campbell’s Veggie Soup are among some of our staples. Not only does this help me with an easy lunch for Sunday afternoons that I don’t have to think about, it also gives me soup to pull from for the week to fill up lunchbox thermoses…and fill up my soup mug during the week to get more healing bone broth in.

Roasted Sweet Bell Pepper Soup :: Gluten Free & Dairy Free!

The Veggie Line-Up!

Sweet bell peppers may be the “star” of the show in this soup, but the real “secret weapon” lies in the sweet, creamy vegetables saddling up next to those peppers! Sweet potatoes and carrots are on most kids’ favorite veggie lists, and when you roast them, they get even sweeter. This veggie line-up also happens to be loaded with vitamins and minerals that the whole family needs to stay healthy and focused all winter long.

Roasted Sweet Bell Pepper Soup :: Gluten Free & Dairy Free!

The Method :: Roasting the Veggies

To get the most kid friendly soup flavor for this soup, simply toss the veggies on a sheet tray with some olive oil and little bit of smoky paprika, salt, and pepper, and roast away. You’ll have the soup more than halfway done at this point, and completely hands free while it all roasts!

Roasted Sweet Bell Pepper Soup :: Gluten Free & Dairy Free!

The Method :: Blending the Soup

Once the vegetables are done roasting, I dare you to snitch a little bite! You’ll have to hold yourself back from eating the whole sheet tray at this point, but I promise it will be worth the wait to quickly blend the soup up! Scoop the roasted vegetables into your blender, pour in some bone broth, and buzz away. I like to use the soup setting on my high powered blender for optimal smooth texture. Use whatever you have though! I didn’t always have one of these, and have made this soup using a regular blender, and an immersion blender works too.

Roasted Sweet Bell Pepper Soup :: Gluten Free & Dairy Free!
Roasted Sweet Bell Pepper Soup :: Gluten Free & Dairy Free!

The Method :: Finishing the Soup

After you blend the soup, pour it into a soup pan and stir in the coconut milk. You’ll want to warm the soup through from here, and season with salt and pepper to your taste once it has simmer a bit. If you like your soup to have a more “brothy” texture, add another cup of bone broth as well. You can ladle your roasted sweet bell pepper soup and finish with a swirl of coconut yogurt or olive oil too!

Roasted Sweet Bell Pepper Soup :: Gluten Free & Dairy Free!

Freezer friendly?

Absolutely! That is the beauty of soups like this. That whole “cook once, eat twice” deal works well for blended soups, and this one is not any differently. Let your soup cool completely, and store in these freezer safe BPA free quart containers, or in these incredible BPA free silicone soup dividers – you can freeze in 1/2 cup portions, 1 cup portions, or 2 cup portions!

Roasted Sweet Bell Pepper Soup :: Gluten Free & Dairy Free!

Roasted Sweet Bell Pepper Soup :: Gluten Free & Dairy Free!

Ingredients

  • 2 tbsp olive oil
  • 4 large red, orange, or yellow bell peppers quartered and seeds scooped out (you can use a combo of those colors)
  • 1 small/medium sweet potato cut into 1-inch wedges
  • 2 medium carrots peeled, cut into ½ inch strips
  • 2 small onions halved and then sliced into strips
  • 3 cloves of garlic peeled (leave whole)
  • 1 tsp smoked paprika
  • 1 tsp sea salt
  • ½ tsp dried thyme
  • ¼ tsp pepper
  • 2-3 cups bone broth
  • 1 cup coconut milk

Instructions

  • Pre-heat the oven to 425 degrees. You’ll want to use a large, unlined baking sheet for the roasting.
  • On a large sheet pan, toss the bell peppers, sweet potato, carrots, onions, and garlic with the olive oil, smoked paprika, sea salt, thyme, and pepper. Roast at 425 degrees for 20 minutes.
  • Scoop the roasted veggies into a blender (high powdered blender, if possible, for optimal smooth texture), add 2 cups of bone broth, and blend until smooth. I use the “Soup” blending setting on my Blendtec pictured in this post.
  • Pour the blended soup into a soup pot, add the coconut milk, and bring to a simmer for 5 minutes. Taste for salt and pepper to your preference. You can add more bone broth if you want a thinner soup.
  • Garnish with swirls of coconut yogurt and/or olive oil if you wish.
Roasted Sweet Bell Pepper Soup :: Gluten Free & Dairy Free!

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Cream of Zucchini Soup

August 1, 2015

Use up all that fresh garden zucchini with this kid friendly, smooth creamy gluten & dairy free Cream of Zucchini Soup!

Cream of Zucchini Soup

Product links affiliate links. It does not cost you anything and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Sweet summer & a recipe update…

I made a decision to use the last part of summer to start updating some older posts on the blog that we use frequently, and this recipe is a very loved and used staple in our house all summer long. You see, we spend all of the warm summer days that we can on Lake Michigan, and I typically take the summer “off” from new recipe development while the girls are the ages that they are. When I originally wrote this recipe, I was knee deep in 3 kids under the age of 6, and photography wasn’t something I had a lot of time for! I love give you guys as much of a step by step as possible, so I’m starting with this beloved soup we use so much. If you are a long time follower and have used this recipe for years, there is literally zero ingredient changes! It is the exact same as all those years ago…If it ain’t broke, don’t fix it – right?!

Cream of Zucchini Soup

From babies to big kids, teens & adults – a family favorite!

I’ve been serving cream of zucchini soup since the girls’ babyhood! As soon as they were able to take little sips from my mug or spoon around 6 months old, serving zucchini in soup form is a great introduction to this power packed vegetable! I still make batches and batches of cream of zucchini soup every summer when zucchini is at in season prices and stash it away in my deep freezer for the fall and winter. If you have kids that love taking a thermos of warm soup to school, this is a super easy one to pack with a little straw to slurp it right up!

Cream of Zucchini Soup

An underrated vegetable…

I remember years ago when a natural health practitioner I was working with told me that me and my exhausted adrenals to get some zucchini into our diet. I remember thinking she was crazy – what could this boring, bland vegetable have that could help my adrenals?! Turns out zucchini is a very good source of vitamin C, potassium, sodium, magnesium, and B vitamins…all absolutely crucial to adrenal health and stress reduction. Zucchini also has a high water content – and when you are in adrenal fatigue, drinking glass after glass of plain water is just diluting vital electrolytes your body needs to function. When we get water from fruits and vegetables, it is packaged up with the electrolytes our body needs to truly hydrate! I’m here to tell you drinking veggie soups like this cream of zucchini soup from a mug every morning was absolutely key in my recovery and digging myself out of adrenal issues.

Cream of Zucchini Soup
Cream of Zucchini Soup

The method :: The veggies

Where does all that amazing flavor come from, you ask? Zucchini is quite the blank canvas when it comes to flavor, so instead of a bland, boring soup, this cream of zucchini soup has the help from the magic that comes from getting some flavorful veggies down into some butter first to develop that amazing rich and savory flavor everyone is going to love. The best part is that this soup ends up getting all blended up in the end anyway, so just a quick, coarse chop is all you need to do – no need for a pretty dice. This is the perfect first time soup cooking recipe, and also why it was my favorite kind of soup recipe as a busy mom with babies at home!

Cream of Zucchini Soup

The method :: Getting the soup started

After you get the veggies chopped, get them down into some butter or other cooking fat of choice to saute. This will help the veggies soften and sweeten.

Cream of Zucchini Soup

The method :: Adding the broth and simmering

Once your veggies are soft, its time to add the broth. Whether you have homemade bone broth on hand or a store bought better ingredient brand broth, either will work just fine for this soup. When you cook your next whole chicken in the slow cooker or the Instant Pot, put a good few cups of water or more into the pot with the chicken so you can strain of the meat stock for soups like this – look at that gel from the collagen on the meat stock I’m pouring into the soup here! Once you add the broth, just simmer for 5 minutes, and you’re ready to blend it up!

Cream of Zucchini Soup
Cream of Zucchini Soup

The method :: Blend it up!

Whether you have an immersion blender, or a regular blender, simply blend the soup up at this point, and you’re done! It is as easy as that! Season it to your taste with salt and pepper, and I also like a swirl of sour cream or yogurt into the bowl, OR you can pour some coconut milk or raw milk or cream into the whole pot to add extra creaminess.

Cream of Zucchini Soup
Cream of Zucchini Soup
Print Recipe
5 from 5 votes

Cream of Zucchini Soup

Perfectly creamy, filled with rich amazing flavor, and loaded with fresh garden zucchini, this cream of zucchini soup will become your favorite use of all that summer zucchini!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Soup
Cuisine: American
Keyword: cream of zucchini soup, cream of zucchini soup recipe
Servings: 6 servings
Author: Renee – www.raisinggenerationnourished.com

Ingredients

  • 1/4 cup or so of butter to cook in or tallow/lard, coconut oil, avocado oil
  • 2 small/medium onions coarsely chopped
  • 2 medium carrots coarsely chopped
  • 2 celery stalks coarsely chopped
  • 5-6 medium zucchini coarsely chopped
  • 5-6 large cloves of garlic minced
  • 1 1/2 quarts bone broth homemade preferable for more nutrients but use what you have
  • 1/8 – 1/4 tsp cayenne this is optional if you don’t like heat – it is still really good without it
  • Sea salt/pepper to taste If your broth was unseasoned be sure to season liberally
  • Whole sour cream and chives to garnish the top

Instructions

  • Melt your butter in a soup pot and add the onion, carrot, celery, and zucchini along with a big pinch of sea salt to draw out the veggie’s juices to sweeten them. Cook on medium heat for 10-15 minutes stirring occasionally.
  • Add the garlic and cook for a minute.
  • Add the broth and cayenne and bring to a simmer for about 5 minutes.
  • Blend the soup with an immersion blender (or in a regular blender in batches), and season with sea salt and pepper to taste.
  • Garnish with a dollop of whole sour cream and chopped chives if you want!
Cream of Zucchini Soup

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