Warming Spicy Kimchi and Cauliflower Soup

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.


  • 1 medium onion chopped 300g

  • 2 carrots finely chopped 150g

  • 1 clove of garlic crushed

  • 1 jar of Classic Kimchi 

  • 1  cauliflower, chopped into small chunks

  • Olive oil 75g

  • Arborio or Basmati rice 30g

  • Vegetable stock/Chicken stock/Water 1200ml

  • Finely sliced chilli and spring onion to garnish

  • Salt



  1. 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
  2. Add the Arborio rice and the chopped cauliflower and continue to sauté for five minutes. 

  3. 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.  

  4. 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

  5. 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.

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