July 03, 2023
Kombu Broth Soup
Gluten-free | Sugar-free | Dairy free | Fat-free | Vegetarian option
Makes enough for 2 serves
Why it’s delicious
I lean towards this soup whenever anyone in our house is feeling under the weather, if the weather turns a little sour, or if I want something filling and flavoursome but light and clean. This soup has so many great benefits for the body and the soul and is worth having as part of your healthy repertoire.
Helpful hints and tips
Before you start, you’ll need to prepare my Kombu Water. Kombu water is my healthy broth alternative and one of my favourite foundation recipes. If you need the recipe, you can find it here.
I used shredded roast chicken breast as it tastes fantastic and is a great way to use up leftover chicken. You can also use leftover roast turkey for this recipe.
If you are after a vegetarian option for this, swap the chicken for diced firm tofu. Add the tofu just before serving the soup.
Ingredients
- 600 ml (1.2 pints) Kombu Water
- 1 tbsp finely chopped garlic
- 1 tbsp finely chopped ginger
- ½ tbsp low sodium tamari
- 180 g (6.3 oz) cooked shredded chicken, turkey breast or firm tofu
- 300 g (10.5 oz) finely chopped white cabbage
- 100 g (3.5 oz) kale leaves, washed and finely chopped
- 1 tbsp wakame strips
- 1 tbsp finely chopped coriander stalks
Method
- Into a pot, add the kombu water and bring it to a simmer. Add the garlic, ginger and tamari along with the chicken or turkey.
- Allow the soup to simmer for about 5 minutes, then add the cabbage, kale, wakame, and coriander stalks. Simmer for a further couple of minutes and taste for flavour, adding more garlic, ginger and tamari to taste.
- Serve piping hot for the best effects!