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Spicy Cabbage Soup with Black Soybeans and Kimchi

Cabbage and Probiotic Kimchi for the Gut! This incredibly delicious recipe will make your teen exclaim to friends, "My Mom just made this really BANGING soup!"

(Inspired by Dr Anna Cabeca's Keto Green 16)

Spicy Cabbage Soup with Black Soybeans and Kimchi

Serves 4

4 tablespoons avocado oil

1 cup chopped shallots 4 celery stalks, diced 4 cups shredded purple cabbage

2 cups bone broth

2 cups veggie broth 2 teaspoons curry powder 1 teaspoon cayenne pepper 4 cups fresh chard

Juice of 1 lemon 1 cup canned black soybeans, drained

1/2 cup chopped cilantro 1 cup kimchi

Heat oil over medium-high heat in a soup pot. Add shallots, celery, and cabbage and sauté 5 minutes.

Lower heat. Add broth, curry powder, and cayenne.

Add lemon juice and beans and stir to combine. Cook on low about 5 to 10 minutes, until flavors blend.

Stir in chard and cook until wilted, about 2 minutes.

Serve topped with cilantro and kimchi.


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