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Kimchi Soup

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!

kimchi soup recipe halifax nutrition nova scotia


  • 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

  • Fresh pepper


  • 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.


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