Beetroot & Kimchi Soup Recipe
Bet you thought that was a plain old tomato soup for a second, didn’t you? But in fact this beetroot and kimchi soup is packed with nourishing veg… a melting pot of sweet, tangy, and savoury flavours, it’s best served with a dollop of dairy-free sour cream.
You will need
Serves 4
For the soup:
- 30ml extra virgin olive oil
- 1 brown onion, diced
- 1 carrot, diced
- 3 beetroots, peeled and diced
- Salt and pepper, to taste
- 1L vegetable stock
- 100g kimchi, chopped
- 100ml kimchi juice
To serve:
- 100g sour cream
- 1 bunch coriander, chopped
Recipe: Simon Toohey
Directions
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Step 1
Heat the olive oil in a large saucepan over medium heat. Add the onion, carrot, and beetroot, along with a pinch of salt and pepper. Cook for 8–10 minutes, stirring regularly, until the vegetables begin to soften.
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Step 2
Pour in the vegetable stock, then add the kimchi and kimchi juice. Bring to a simmer and cook for 10–15 minutes, or until all the vegetables are tender.
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Step 3
Using a slotted spoon, remove about half of the vegetables and set aside in a bowl. Use a stick blender to blend the remaining soup in the pot until smooth.
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Step 4
Return the reserved vegetables to the pot and stir to combine, creating a mix of smooth and chunky texture. Taste and adjust seasoning with salt and pepper, if needed.
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Step 5
Ladle the soup into bowls and top with sour cream and fresh coriander.
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Recipe: Simon Toohey
