Presenting our Warming Spicy Kimchi and Cauliflower Soup recipe, a delightful choice for lavish breakfasts, relaxed lunches, and fulfilling dinners. Embrace the tender cauliflower mingling with the inviting heat of spicy kimchi.
Ingredients:
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1 medium onion chopped 300g
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2 carrots finely chopped 150g
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1 clove of garlic crushed
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1 cauliflower, chopped into small chunks
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Olive oil 75g
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Arborio or Basmati rice 30g
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Vegetable stock/Chicken stock/Water 1200ml
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Finely sliced chilli and spring onion to garnish
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Salt
Method:
- Preheat a big heavy based pot with a lid, add the olive oil, onion, carrot, garlic and a generous sprinkle of coarse salt. Sauté on medium heat with the lid on, stirring regularly until the vegetables become soft, around 10 minutes. In a separate pot, bring the stock up to a simmer
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Add the Arborio rice and the chopped cauliflower and continue to sauté for five minutes.
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Add the hot stock, bring everything up to the boil and then simmer on low heat with the lid on for 30 minutes. Add half a jar of Classic Kimchi and bring back to a low simmer for 15 minutes. Both the cauliflower and the grains of rice should be falling apart at this point- if they are still firm, cook for another 10 minutes.
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Let the soup cool down slightly, then transfer it in 2 batches to a blender and blend until it is completely smooth and silky. Take care to check your blenders instructions for making soup or processing hot liquids. Transfer the soup to a large bowl, but leave a third of a jugful in the blender
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Tip about half of the remaining kimchi, about 3 spoonful, into the blender and whizz will smooth. Pour this through a sieve into the rest of the soup, mix well and check the seasoning. Warm gently before garnishing and serving with a little side of the raw kimchi.