Wholesome Cabbage Soup with Spicy Kimchi

Spicy, pungent kimchi is the secret ingredient in this wholesome cabbage soup recipe that’s loaded with flavor.

The combination of fresh garlic, ginger, soy sauce and sesame oil make it like a stir-fry comfort food in hearty soup form, and browning a little ground pork makes it a filling main meal. Whether you love cabbage or not, this underrated vegetable soup is likely to become a quick and easy go-to staple in your weekly meal plan.

This recipe is a solid option for anyone following the cabbage soup diet for weight loss, as the spice from the kimchi may also work to burn fat in your body. The addition of Kettle & Fire Chicken Bone Broth, which is slow-simmered for hours with organic vegetables and herbs, gives it an extra 10 grams of protein per serving. Our grass-fed Beef Bone Broth would also work well in this recipe. Throw it in a slow cooker or Instant Pot, and it couldn’t get easier.

The kimchi you use can make a big difference in the final taste, as it can be made with a variety of herbs and spices. We like to add a little bit of the chili oil from the kimchi jar. If you can’t handle too much heat but still want all the kimchi flavor, you can opt for a milder version.

And to preserve all the live active cultures in the kimchi, it’s best to add it off heat after the rest of soup has cooked.

Wholesome Cabbage Soup with Spicy Kimchi

The combination of fresh garlic, ginger, soy sauce and sesame oil make this healthy cabbage soup like a stir-fry comfort food (only in hearty soup form). Browning a little ground pork also makes it a filling main meal. 

• 2
  tablespoons
  olive oil
• 1
  medium
  yellow onion
  chopped
• ½
  pound
  ground pork
• 2
  cloves
  garlic
  minced
• 2
  inches
  ginger
  minced
• 4
  cups
  shredded cabbage
  (1 large head)
• 2
  tablespoons
  soy sauce
• 1
  teaspoon
  fish sauce
• 1
  teaspoon
  toasted sesame oil
• 14
  ounces
  spicy kimchi,
  juice and all
• 4
  cups
  Kettle & Fire Chicken Bone Broth
• 2
  scallions
  thinly sliced

1. In a large pot over medium heat, warm the olive oil. Add the onion and cook until translucent, 4 to 6 minutes. Add the ground pork and cook, breaking it up with a spoon, until browned, 8 to 10 minutes. Add the garlic and ginger and cook for another minute.

2. Add the cabbage. Then stir in the soy sauce, fish sauce, and sesame oil. Add the bone broth and bring to a boil. Reduce the heat to a simmer and cook, covered, until the cabbage is completely soft, 15 to 20 minutes.

3. Remove from the heat. Stir in the kimchi and kimchi juice. Serve and garnish with the scallions.

• To preserve all the live active cultures in the kimchi, it’s best to add it off heat, after the rest of soup has cooked.
• Paleo | Whole30 | Dairy free