Kimchi lava soup

40 min

Spicy, warming, bright, quick, and easy to cook if you already have kimchi, spicy quick-pickled cucumbers, and some chicken broth in the fridge. Eating this soup is like eating lava!

Ingredients

Yields 4 portions

1 onion
1 zucchini
½ red bell pepper
1 cup of kimchi
spicy quick-pickled cucumbers
1 l of chicken broth
1 l of water
boiling
kimchi paste
olive oil
salt
black peppercorns
curcuma powder
smoked paprika powder

Warnings

Kimchi could be non-vegan: if not labeled as vegan, it may contain fish sauce.

You will need

500 ml container with a tight-fitting lid

Directions

Prepare the vegetables. Onion: peel, halve, and cut into medium dice. Zucchini: cut the ends, halve lengthwise, and cut into 1/4 cm half-moons. Bell pepper: remove the seeds, and cut into medium strips. Kimchi: roughly chop. Pickled cucumbers: halve.
Heat a medium-sized pot on medium-low heat, add olive oil, add onions and sauté them until golden. Add salt in the middle.
Season with a few black peppercorns, curcuma powder, and smoked paprika powder. Thoroughly mix everything, and cook for about 30 seconds.
Add the zucchini, bell peppers, kimchi, and pickled cucumbers to the pot, and cook until the zucchini softens a bit.
Add the chicken broth, and water, increase the heat to medium-high, bring to a boil, reduce the heat to medium-low, and cook covered for about 20 minutes, until the vegetables are tender.
Add a bit of kimchi paste if not spicy enough, and more salt if needed.

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