Vegetable Soup with Whey

I made a farmer's cheese today & have no fridge space to store the nutritious byproduct, whey! We'll get to cheesemaking later, but if you already do, here's a great way to use up some of the whey you've got.

The slightly sour, cheesy taste of the whey is a good contrast for the mild sweet of the veggies.

1/4 cup grassfed butter
2 organic onions
8 stalks organic celery
1 large leek
4-5 carrots
2 organic, msg-free chicken bouillon cubes (these are a good quick flavor shortcut, never a substitute for bone broth!)
2 liters whey

Wash & rough chop the vegetables, sauté in butter until soft. Add bouillon cubes & whey, cover & simmer until carrots are tender. Purée & adjust seasoning before serving.