(For 2 persons)
  • 1 onion, finely sliced
  • 2 cloves garlic, crushed
  • 1 carrot
  • ½ stick celery
  • ¼ leek
  • 50g cooked brown or white rice
  • 350ml vegetable stock
  • 2-3tbsp kimchi
  • Squeeze of lemon juice
  • Handful of soft herbs
  • 1 red chilli
  • Finely sliced spring onions to garnish

Fermenting is something we are passionate about at Daylesford. Not just because it provides the perfect method to preserve our organic produce, but it also provides an end product that is loaded with vital nutritional value.

Kimchi is one such ferment, and over the years it has become a regular feature both in our dishes and on our courses at our COOKERY SCHOOL. Hugely versatile, this spiced cabbage of Korean origin makes for a fantastic staple to have in the fridge and can be added to all manor of dishes.

Making your own kimchi is incredibly simple (we recommend that you have a go at making our GREEN KIMCHI RECIPE) otherwise we love the classic kimchi from Cultured Collective which you can find in our farmshops.

This is a wonderfully warming soup, perfect for cold evenings and providing a meal in a bowl. If you are not used to fermented products like sauerkraut or kimchi, this soup is a perfect place to start.



Begin by melting a little coconut oil in a pan and add in the finely sliced onion, crushed garlic and a little salt and pepper. Allow the onions to sweat for 5 minutes until soft and jammy.

In the meantime, prepare the vegetables by cutting into fine julienne. Then add to the pan, continuing to sweat for another 4-5 minutes until the vegetables soften.

Add the cooked rice and the stock and simmer for 2-3 minutes until the rice is warmed through.

Finally, finish the soup by removing from the heat and stirring through the kimchi, lemon juice, chopped herbs, chilli and lemon. Season to taste. Divide the soup between bowls and spoon the a little more kimchi over the top adding finely sliced spring onions to garnish.

Share This