Preparation: 1. In a
soup pot, heat oil. Add onions and sauté 3–4 minutes.
Add sweet and Idaho potatoes and chicken broth; bring to a
boil, reduce heat and simmer soup 25–30 minutes.
2. Puree soup and season with salt and pepper, if needed.
Whisk in Kefir and serve with a sprinkle of chives.
Chicken Noodle
Kefir Soup
Ingredients:
2 tbsp vegetable oil
8 c chicken broth
3 tsp chicken base or bouillon cubes
5 garlic cloves, crushed
1 tsp dried thyme
1/4 cup soy sauce
1 tsp salt
3 tbsp chopped flat-leaf parsley
1 tsp Italian seasoning
2 tsp dried basil
3 carrots, peeled and chopped
6 oz uncooked noodles
3 c diced cooked chicken
2 c Lifeway Plain Kefir
7 green onions, chopped
Preparation: In a kettle,
cook onion in oil over medium-low heat for about 5 minutes.
Add chicken broth, chicken base, garlic, thyme, soy sauce,
salt, chopped parsley, Italian seasoning, basil, and carrots.
Cover and bring to a boil; reduce heat, and simmer for 30
minutes. Stir in noodles and cook uncovered for 10 minutes;
add chicken. Add Kefir to the soup, stirring until smooth.
Bring to a boil, reduce the heat, and cook until the soup
thickens. Sprinkle chopped green onions on top.
Blueberry
Kefir Soup
Ingredients:
2 pints blueberries
1 whole cinnamon stick
2 c water or chicken broth
Pinch of salt
1/4 c sugar
2 tbsp cornstarch
1/3 c milk
2 c Lifeway Plain Kefir
Preparation: Puree blueberry
mixture in blender until smooth (Caution! Hot liquids create
steam which will blow the top off the blender! Be sure to
securely hold blender lid down!) and return to saucepan.
Mix cornstarch with milk and stir into blueberry mixture.
Cook over medium heat, stirring until soup thickens slightly.
Remove saucepan from heat and allow to cool slightly; stir
in Kefir. Cover and chill in refrigerator. Spoon into bowls
and garnish with reserved blueberries.
