Kale & Kefir Summer Soup
My obsession with Kefir isn’t just limited to my morning smoothies, this delightfully versatile ingredient also takes it’s place in many of my other meals.
I use it frequently in soups to make them creamy and to boost their protein and healthy gut bacteria quotient! This summer soup (that can be enjoyed warm or cool) is jam packed with green vegetable goodness and Thai herbs for an intensely flavourful but light yet creamy soup.
Makes 2 small Serves
Cook Time - 4 mins
Equipment - Blender
Ingredients
1 cup Vietnamese Mint, fresh
1 cup Thai Basil, fresh
1 cup Coriander, fresh
½ cup Chives, fresh
1/2 bunch or ~5 cups chopped Kale (or any other leafy green)
~ 1 cup (250ml) Hot Water to soften the kale
2 tsp Salt (to taste)
2 cups (500ml) Kefir (or 1 ½ cup Greek Yoghurt + ½ cup milk)
Method
De-stalk Kale and chop roughly
Combine all ingredients except kefir in blender
Cover with hot water (from a recently boiled kettle)
Blend until smooth, using the tamper to press kale down
Stir through kefir to combine (and keep it as cool as possible)
Enjoy!
Tips
Tips- Taste the Thai Basil and Vietnamese Mint before adding to make sure you like them! They are strong, stunning flavours but if it’s your first time you might want to add less
Variations- use broth concentrate/stock powder instead of water, soy instead of salt, add additional flavours like ginger, garlic and chilli
Serving suggestions- this is a lovely accompaniment to rice paper rolls or an soba noodle salad, can be served cold or warm
Store refrigerate in an airtight container for up to 4 days but it may split when reheating so best fresh!
