This kimchi soup is an easy and delicious paleo friendly meal. Chances are you already have all the ingredients in your fridge. I used some leftover chicken bone broth, a jar of kimchi, some chopped scallions (aka green onions) and a little bit of honey. I know some of you guys might not want to add the honey, but I highly recommend it. It gives the broth a nice sweet and sour flavor, otherwise you’ll just be drinking a sour broth. Not so yummy.  Plus with all the cabbage from the kimichi, there is plenty of fiber so you don’t need to worry about 2 tbsp in the whole recipe, which serves 2-4. Two if you go back for seconds 🙂

Kimchi Soup

 

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Prep time

5 mins

Cook time

5 mins

Total time

10 mins

 

Author: Lauren Bolanos

Serves: 2-4

Ingredients

• 4 cups of chicken bone broth
• 1 16oz jar of kimchi
• 2 tbsp of honey
• 2 scallions (green onions)
• ¼ tsp of sea salt
• (optional) fresh ground black pepper to taste

Instructions

1. Add kimchi to bone broth in a large pot. All the delicious flavor on the kimchi wlll go into the broth.
2. Then transfer kimchi from broth to a food processor, and a pulse a few times to chop up the large pieces of cabbage. Then transfer back to broth.
3. Chop two scallions halfway up (I prefer not to use the ends). Then add half to soup and safe half for garnish later.
4. Add some sea salt and honey to soup. Let honey dissolve and mix into soup.
5. Serve in bowls and garnish with some fresh ground black pepper and chopped scallions.

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