Beetroot and kimchi soup
Place the oil, beets, carrot and onion with a pinch of salt and pepper into a saucepan and cook on medium heat for 10 minutes, stirring consistently until they start to soften.
- 30 ml extra virgin olive oil
- 3 beetroots, peeled and diced
- 1 brown onion, diced
- 1 carrot, diced
- 1 litre vegetable stock
- 100 ml kimchi juice
- 100 g kimchi, chopped
- Salt and pepper
- 100 g sour cream
- 1 bunch coriander
- Place the oil, beets, carrot and onion with a pinch of salt and pepper into a saucepan and cook on medium heat for 10 minutes, stirring consistently until they start to soften. Add the stock, kimchi and kimchi juice. Cook for 10 minutes or until the vegetables have softened.
- When the vegetables have cooked through, use a slotted spoon to remove half of the vegetables. Set aside in a bowl. Use a stick blender to blend the remaining vegetables until smooth.
- Return the reserved vegetables to the pot.
- Ladle the soup into bowls, top with sour cream and coriander.
preparation 15 minutes
cooking 20 minutes
difficulty Easy level
Ingredients
30 ml extra virgin olive oil
3 beetroots, peeled and diced
1 brown onion, diced
1 carrot, diced
1 litre vegetable stock
100 ml kimchi juice
100 g kimchi, chopped
Salt and pepper
100 g sour cream
1 bunch coriander
Instructions
Place the oil, beets, carrot and onion with a pinch of salt and pepper into a saucepan and cook on medium heat for 10 minutes, stirring consistently until they start to soften. Add the stock, kimchi and kimchi juice. Cook for 10 minutes or until the vegetables have softened.
When the vegetables have cooked through, use a slotted spoon to remove half of the vegetables. Set aside in a bowl. Use a stick blender to blend the remaining vegetables until smooth.
Return the reserved vegetables to the pot.
Ladle the soup into bowls, top with sour cream and coriander.
