Whey Vegetable Soup

A practical recipe to use leftover whey. It wont leave you indifferent.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 1 l Whey, sour, liquid

  • 1 dl Soup base, chicken, cube

  • 2 piece Carrot, fresh

  • 1 piece Onion, raw

  • 4 pods Garlic, fresh

  • 2 twigs Parsley, fresh

  • 1 spoon Oil, olive

  • 1 cup Sour cream

Steps

  1. Peel the carrots with a knife, wash them, and cut into thin slices. Peel the onion and garlic, and finely chop them. Wash the parsley under running water, shake it well, and roughly chop it.

  2. Pour a little olive oil into a larger pot, and sauté the onion and carrots while stirring. Before adding the whey, quickly sauté the garlic. Pour in the whey, season with salt, and add another deciliter of soup base. Cook on moderate heat for 20 minutes until the carrots soften. Towards the end, add the parsley and mix everything together.

  3. Remove the soup from the heat and let it cool for 15 minutes. After this time, stir in the sour cream. Serve the soup immediately, or let it cool completely and serve it cold.

Nutrition Information (Per 100g)

  • Calories: 30.44 kcal
  • Fat: 0 g
    • Saturated Fat: 0 g
  • Carbohydrates: 6.31 g
    • Sugars: 4.57 g
  • Protein: 0.24 g
  • Fiber: 0.24 g

Advice

This spoonful dish is a great refreshment for hot summer days. For making whey, homemade cows milk is best. If not possible, at least use store-bought full-fat milk.