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Spicy Kimchi and Quinoa Soup

Spicy Kimchi and Quinoa Soup

Enjoy live kimchi at home in this spicy kimchi & quinoa soup. Kimchi is an ancient fermented food staple in Korean cuisine. A common side dish, it consists of veggies like napa cabbage and korean radish, salted and fermented with ingredients that can include chili powder, spring onions, garlic and ginger. This superfood dates back hundreds of years, before refrigerators were a thing and people buried and fermented vegetables underground to preserve them through the seasons (genius). Besides the preservation of valuable veggies, the health benefits linked to fermented foods are widely recognized! Fermented foods are rich in probiotics, healthy bacteria and live enzymes that promote proper digestion of nutrients and elimination of toxins in the gut. When the gut is in good shape, so is the immune system, and it shows throughout our body and mind – including benefits such as healthy hair, glowing skin, a clear mind and overall balance in the body.
I made a savoury super soup containing loving ingredients, including Live’s authentic kimchi. This soup is rich in probiotics, healthy protein and fibre. This, along with the anti-inflammatory effects of garlic, make it the perfect simple soup recipe for cold and flu season.

Plant-powered and gluten-free!

2 tablespoons of sesame oil
4 garlic cloves, peeled and finely chopped
4 scallions, chopped (set a handful of the green ends aside)
2 carrots, peeled and chopped
2 thumbs of fresh ginger, peeled/finely chopped
1/4 cup of cauliflower florets
1/4 cup of semi-firm tofu
4 tablespoons of tamari
2 tablespoons of spicy chilli paste
1/4 cup of quinoa
1/2 cup of Live authentic kimchi
1 litre of mushroom broth

In a soup pot, heat sesame oil on medium low heat (being careful not to burn the oil). Add the scallions, garlic, ginger and carrots. Turn the heat up to medium and sauté until the ingredients soften. Now add Tamari, chilli paste and tofu; sauté the ingredients together for a few more minutes until the tofu begins to crisp up. Throw the cauliflower, quinoa and kimchi in and gently stir ingredients together. Add the mushroom broth and turn the heat up to high. Once the soup reaches a rolling boil, turn the heat down to medium low, place a lid on the soup pot, and simmer for 45 minutes! When ready to serve, sprinkle the soup with the green ends from the scallions that were set aside, and add more kimchi if desired! Recipe makes 4 servings. Store leftovers in the refrigerator for up to a week.

This recipe was sourced from

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