Cool, creamy and packed with live cultures – this Avocado & Kimchi Soup is your new go-to lunch.
This isn’t just soup. It’s a gut-friendly, anti-inflammatory bowl of goodness made with creamy avocado, zingy kimchi, and rich chicken broth.
Serve chilled or at room temp – either way, your gut (and your tastebuds!) will thank you.
Serves 4
Ingredients:
• 600ml chicken bone broth
• 500ml coconut milk
• 2 avocados, peeled & pitted
• 4 TBSP Original Kimchi (plus extra to serve)
• ½ cup chopped coriander leaves (plus extra to serve)
• 3 tsp lime juice
• Sea salt & freshly ground black pepper
Method:
1. Place chicken broth and coconut milk in a large saucepan.
2. Bring to a boil over medium heat, then reduce to a simmer for 5 mins.
3. Remove from heat and let cool fully.
4. Once cool, pour into a blender. Add avocado, kimchi, coriander, and lime juice.
5. Blend until smooth and creamy (add more broth or water to thin, if needed).
6. Season to taste with salt and pepper.
7. Chill in the fridge or serve at room temperature.
8. Top with a spoon of kimchi and fresh coriander.
