August 10th, 2012 by Digestive Detective
With a combination of probiotics supplied by the kefir and the nutrients from the homemade chicken broth, this simple soup is a great addition to your gut healing program. If you do not tolerate dairy, simply skip the kefir for now and make a less creamy version of the soup. Remember that you can also substitute any vegetables that may not agree with you, but after being cooked down and blended, most of the veggies in this recipes should be well-tolerated.
- 2 cups canned or fresh pumpkin, cut into 1-inch cubes
- 2 cups potatoes, peeled and cut into 1-inch cubes
- 1 onion, minced
- 6 cups homemade chicken broth
- 2 garlic cloves, minced
- 1 bay leaf
- 1/2 tsp dried thyme
- 1/4 cup minced, fresh cilantro for garnish
- 1/4 cup Lifeway Organic Whole Milk Plain Kefir
- 2 tsp minced jalapeño
- Freshly ground nutmeg, to taste
- Bring the chicken broth to a simmer in a big pot over medium heat.
- Add everything else except the Lifeway Organic Whole Milk Plain Kefir and cilantro and simmer for 20 minutes or until the pumpkin and potatoes are tender. (When combined, the broth should cover the other ingredients by at least a couple of inches. If not, add a bit more broth.)
- Remove the bay leaf and puree the soup in a blender or food processor until smooth (we're HUGE fans of the Vitamix).
- Pour the pumpkin soup back into the pot and heat through, stirring in the Lifeway Organic Whole Milk Plain Kefir.
- Divide between serving bowls, then garnish with the cilantro.
Tell us what you think: Try this soup recipe and comment back with your review below!