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Zucchini & Kale Soup with Natural Probiotic Yoghurt

Zucchini & Kale Soup with Natural Probiotic Milk
  • blend
  • cook
  • mix
  • eat
  • PREP
    15 minutes


  • 2 garlic cloves
  • 1 brown onion, diced
  • 1 carrot, diced
  • 2 celery sticks, diced
  • 1 tsp coconut oil
  • 1 potato, roughly chopped
  • 4 zucchinis, roughly chopped
  • 1L vegetable stock
  • 3 bay leaves
  • 1 cup kale
  • 1/2 cup fresh basil
  • 1/3 Rokeby Farms Natural Probiotic Yoghurt
  • Extra virgin olive oil
  • Pepper and salt to taste


  1. In a large pot, sauté the onion, carrot, garlic and celery in coconut oil until translucent. Then add the potato, zucchinis, kale, vegetable stock and bay leaves, and bring to boil.
  2. Reduce heat and allow soup to simmer for 15 minutes.
  3. Once all vegetables are cooked through, remove bay leaves, add half the mint leaves and blitz with a handheld blender until you have a smooth consistency.
  4. Stir in the Probiotic Yoghurt and a drizzle of extra virgin olive oil, top with basil and pepper, and serve with crusty bread.