A recent study out of Stanford found that consuming fermented foods daily has a huge impact on lowering disease-driving inflammation. Adding kimchi to soups and stews will bring a pop of spicy pickle flavour and some crunch - elevating standard soups to a new level of deliciousness and bringing in that fermented goodness to make the gut thrive!
3 - 4 TBSP olive oil
1 large onion, chopped
3 stalks celery, chopped
3-6 (or more) cloves of garlic, chopped
2 inch bulb of ginger (or more) chopped
6 cups broth (chicken, veg, bone, etc)
1 small sweet potato, chopped
2 chicken breasts, pan fried and chopped*
3 - 4 heaping TBSP Spicy Korean Kimchi from @wildbrine
1 bunch kale, washed & chopped
Sea salt to taste
In a med pot, on med heat, saute the onion, celery, ginger and garlic in olive oil, until onions are starting to lightly frizzle. (8- 10 mins).
Add the sweet potatoes and reduce the heat to medium-low. Simmer for 15-20 mins.
Season well with sea salt and pepper then add *any* kind of kimchi.
*This is a great recipe for chicken or tofu but almost any protein could work. I used leftover pan fried chicken breast, chopped.*
Add pre-cooked protein to the broth.
Finish with chopped kale.