This post is part of the Make It From Scratch Blog Carnival.

After lunch today, I added a handful of parsley to the Chicken Stock about a half hour before it was done. I strained the stock into quart jars, tossed the veggies and picked the meat off the bones of the chicken for a dinner later this week.

It’s hard to argue with hamburgers for dinner if you’re a kid and you’re mom has started feeding you healthy all of a sudden. I found some local kosher ground beef after weeks of searching. I like how kosher meat is slaughtered and processed and if I’m going to eat meat, I’d prefer it to be kosher. We had our burgers with lettuce and hothouse tomatoes, ketchup, mustard and storebought pickle relish. I took a wholegrain baguette from my local artisan bakery, cut it into half-inch thick rounds and put them in a 250° oven to dry out while I made dinner. About ten minutes before I put it all on the table, I brushed the rounds with some melted butter. These were very yummy croutons to float on top of our vegetable soup. I’m looking forward to slurping the leftover soup for lunch all week! This recipe served us with a little less than a quart left over.

Vegetable Soup
1 small onions, peeled and chopped
2 carrots
4 tablespoons coconut oil
6 purple fingerling potatoes
2 quarts chicken stock
5 sprigs fresh thyme, tied together with twine
2 large zucchini, diced
sea salt
buttermilk

Melt the coconut oil in soup pot and add onions and carrots. Cover and cook over lowest heat for 1/2 hour. Add potatoes and stock, bring to a boil and skim off the flotsam. Reduce the heat and add thyme. Cover and cook 15 minutes, or until potatoes are soft. Add zucchini and cook about 10 minutes, until they are tender. Remove the thyme sticks (most of the herb leaves will remain in the pot but the woody stems will still be tied together) and pour into soup tureen. Blend with handheld blender. Pass buttermilk at the table for garnish, serve with croutons.

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