Before I share my recipe, let me give you a little background. My husband and I have found ourselves with some annoying skin afflictions the past few months, but not of the same kind as each other. We have come to believe that instead of simply covering over symptoms, we should always look for the underlying cause of the illness or malady, and approach healing from an “inside-out” mindset, seeking to build our immune system and strengthen our bodily defenses.
One thing we do to aid our overall health is to make milk kefir, which we drink daily. If you are not familiar with kefir, it is made from a live culture that you place in whole cow’s or goat’s milk each day. The live culture (called kefir grains) consumes much of the lactose in the milk and also provides a huge amount of probiotics* for the intestines of those who consume it. We have found ourselves with some very healthy kefir grains that grow and grow, and so we find ourselves with more kefir than we can drink.
So I put my mind to solving the overabundance of kefir that we have and created this wild and crazy cream of vegetable soup, which uses up some of our kefir. By the way, kefir can be bought already prepared at most stores, and also, plain yogurt can be substitued for the kefir in this recipe.
I call the recipe “wild and crazy” because I went rather nuts cramming all the amazingly healthy ingredients into one soup that I possibly could! The vegetables were bought at Costco, and you know how they sell everything giant-sized, so the amount of veggies is quite great! Feel free to halve the recipe.
Saute’ the following in a large pan:
one stick of butter
two cups chicken broth
1 3/4 pounds of asparagus spears (cut stems in about half)
1 pound carrots
1 pound broccoli
handful of kale
handful of spinach
Saute’ until veggies are tender.
Make roux (pronounced “rue”) for thickening:
1/2 stick butter
1/2 cup spelt flour (may use wheat flour)
2 cups chicken broth
Use a wire whisk to mix and heat until the roux becomes thick. Stir constantly or it will stick to the bottom of the pan.
Place tender vegetables along with roux in a blender. Unless you have an extra large blender, you will need to add half of each at a time or even a third at a time. Blend on a high speed to cream together (You need the roux mixed in with the veggies to create the creaminess).
Place it all back in the pan or in a smaller pan.
Add one cup rice milk
and two cups kefir (or plain yogurt).
Also add two teaspoons salt and chopped fresh cilantro and parsley.
Mix together and heat until steaming. Grated cheese can be add to top off, if desired.
Enjoy, and know that your body is receiving a giant boost of nutrition!
*Note: Feel free to experiment with substituting ingredients to your own liking or to fit any dietary restrictions you may have.
*Once kefir is heated, as in soup, it loses its probiotic benefit as they die from the heat. So be sure to enjoy your kefir cold or at room temp for maximum benefit.