Kimchi lava soup
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 waterboiling
- 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.
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 until the vegetables are tender.
- Add a bit of kimchi paste if not spicy enough, and more salt if needed.
Explore ingredients
Ingredients explorer
| Name | Kind | Season | Contains |
|---|---|---|---|
| Bell pepper | Vegan | April May June July August September October | |
| Chicken broth | Poultry | ||
| Cucumber | Vegan | May June July August September | |
| Curcuma powder | Vegan | ||
| Kimchi | Vegan | ||
| Kimchi paste | Meat | Gluten | |
| Olive oil | Vegan | ||
| Onion | Vegan | ||
| Paprika powder | Vegan | ||
| Peppercorn | Vegan | ||
| Salt | Vegan | ||
| Water | Vegan | ||
| Zucchini | Vegan | June July August September |
