Creamless Leek and Asparagus Soup with Celeriac Root and Kefir

Meal type Asparagus, Celery, Leek, Potato
Season Fall, Winter


  • 1 tablespoon of olive oil

  • 1 medium leek (white and pale green parts only); cleaned and thinly sliced
  • 2-3 cloves of garlic, peeled and minced
  • 1 1/2 pounds asparagus; trimmed and coarsely chopped
  • 1 celeriac root, peeled and chopped

  • 2 medium potatoes; peeled and quartered 

  • 1 yellow onion, peeled and chopped

  • 1/4 cup Lifeway Lowfat Plain Kefir
2 cups of water 

  • 1 teaspoon of salt
1 teaspoon of pepper

  • 1 teaspoon of celery salt
1 tablespoon of dried dill


1 In a medium soup pot, saute the onions, leeks and garlic in oil until tender

2 Add the water, celeriac root, potatoes, asparagus, dill and celery salt. Bring to a boil and simmer until the potatoes are tender, 30-40 minutes.
3 Puree the soup in a blender.
4 Add in Lifeway Kefir, salt and pepper and Enjoy!