Green Veggie & Miso Soup

Prep time: 30 minutes. Servings: 4

Ingredients

2 tablespoons Meyenberg goat butter

1/2 white onion, chopped

1 large celery stalk, chopped

1 clove garlic, chopped

1 cup cooked split green peas

2 ounces spinach and/or swiss chard, chopped

1 bundle of fresh cilantro, destemmed and chopped

1/2 cup of water

1 tablespoon white miso paste

1 tablespoon nutritional yeast

2-3 cups Meyenberg Whole Goat Milk or Low-Fat

1/2 cup Redwood Hill plain goat milk kefir

2 purple radishes, chopped matchstick style

Salt and pepper, to taste

Directions

In a large pot, add the goat butter and raise the burner temperature to a low heat. Add in the chopped onion, celery, and garlic. Cook until the onion becomes translucent, this should take just a few minutes.

Add in the cooked split green peas, greens, and cilantro along with a 1/2 cup of water. Raise the heat to medium, and continue to stir and cook for a few minutes. Allow the mixture to rise to a simmer, adding in more water if needed. After 3-5 minutes have passed, add in 2 cups of goat milk, miso paste, and nutritional yeast. Mix the ingredients together, and allow the mixture to cook just under a simmer for another 3-5 minutes.

Turn off the heat and use an immersion blender to make the soup creamy. Add in more goat milk as needed, and salt and pepper to taste. Blend until smooth.

Plate in 4 bowls and drizzle with the goat milk kefir, and garnish with the matchstick radishes, freshly chopped herbs, and cracked black pepper.

Be sure to share your soups with #goatmilkgoodness and tag @meyenberggoatmilk for a chance to be featured.

*Inspired by Heidi Swanson's recipe on 101 Cookbooks.