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–+ servings

Sweet pea and asparagus kefir soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Print the recipe

Ingredients

Soup

  • 2 tbsp olive oil
  • 1 onion Peeled and finely chopped.
  • 1–2 garlic cloves Peeled and crushed.
  • 500 g cauliflower About one small head; remove the leaves and tough stem, then cut into small pieces.
  • 250 g green asparagus Weigh after trimming the woody ends; cut into 2.5 cm pieces.
  • 250 g frozen green peas
  • 1400 ml vegetable stock
  • 250 g plain milk kefir Unsweetened; half a 500 g bottle.
  • 1 tsp salt Add to taste; salty stock may need less.
  • 1 pinch black pepper To taste.

To serve

  • 6 slices of sourdough bread

You will need

  • Large saucepan
  • Immersion blender
  • Knife and chopping board
  • Kitchen scale and measuring jug
  • Measuring spoon
  • Toaster
  • Food thermometer

Instructions

  • Cook the onion and garlic in the olive oil over medium heat, stirring for about 5 minutes, until the onion is soft.
  • Simmer the cauliflower in the stock: bring them to a boil together, then lower the heat and cook for about 10 minutes, until tender.
  • Add the peas and asparagus and simmer for about 5 minutes, until cooked through and tender.
  • Remove the pan from the heat and let the soup cool slightly.
  • Carefully blend the soup until smooth with the immersion blender.
  • If you plan to keep some soup, ladle that portion into a container now and set aside its share of the kefir. Stir the remaining kefir into the rest with the pan off the heat, and do not boil it again.
  • Season to taste with salt and black pepper, adding the salt gradually and using less if the stock is already salty.
  • Toast the sourdough slices.
  • Ladle into bowls and serve with the toasted sourdough.

Storage and safety

Promptly divide leftovers into shallow containers and refrigerate within 2 hours, or within 1 hour if the room is above 32°C (90°F). Keep at 4°C (40°F) or below and eat within 3 days. If reheating, stir and bring the soup to a full boil, reaching at least 74°C (165°F). Boiling may make kefir already in the soup separate. If you plan to save some soup, set that portion aside before adding kefir and refrigerate its share of kefir separately. Reheat the soup as directed, then remove it from the heat, let it cool slightly and stir the reserved kefir into each bowl.