Green Veggie & Miso Soup
Ingredients
4 Servings| 2 tbsp | Goat Milk Butter |
| ½ | White onion, chopped |
| 1 | Large celery stalk, chopped |
| 1 | Clove garlic, chopped |
| 1 cup | Split green peas, cooked |
| 2 oz | Spinach and/or swiss chard, chopped |
| 1 bundle | Fesh cilantro, destemmed and chopped |
| ½ cup | Water |
| 1 tbsp | White miso paste |
| 1 tbsp | Nutritional yeast |
| 2+ cup | Whole or Low Fat Goat Milk |
| ½ cup | Plain Goat Milk Kefir |
| 2 | Purple radishes, chopped matchstick style |
| Salt and pepper, to taste |
Preparation
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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.
*Inspired by Heidi Swanson's recipe on 101 Cookbooks.
