Creamy Whey and Vegetable Soup

I learned how to make yogurts and cheeses from my mother, who recently told me to reserve the whey and use it in my soups. The result is an extremely creamy and full-bodied soup that's full of protein. The batch of whey I used in this soup comes from my recipe for cumin spiced cheese, which is attached below.

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 6 servings

Link: My Cumin Spiced Cheese Recipe



  1. Put oil and all of the vegetables, except kale, in a large pot over medium high heat. Saute for 5 minutes.
  2. Add kale and cook, stirring frequently, for 3 minutes.
  3. Add broth and bring to boil. Lower heat and simmer for about 20 minutes, until all the vegetables are cooked.
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  5. Turn off the heat and pour in the whey.
  6. Stir in the heavy cream.
  7. Transfer 3/4 of the soup to a blender and puree until smooth.
  8. Pour the pureed soup back to the pot. Bring the soup up to heat slowly. You don't want to bring it to a boil or else the whey will curdle. Serve.
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April 14, 20180 found this helpful

I make yogurt weekly. I use my whey for baking. Im going to use it for this. Thanks for posting

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April 14, 20180 found this helpful

You're welcome, Judy! It's one of my favourite "wheys" to use it!

Reply Was this helpful? Yes

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