Beetroot and kimchi soup

Ingredients

• 30 ml extra virgin olive oil
• 3 beetroots, peeled and diced
• 1 brown onion, diced
• 1 carrot, diced
• 1 litre vegetable stock
• 100 ml kimchi juice
• 100 g kimchi, chopped
• Salt and pepper

To serve

• 100 g sour cream
• 1 bunch coriander

Instructions

1. Place the oil, beets, carrot and onion with a pinch of salt and pepper into a saucepan and cook on medium heat for 10 minutes, stirring consistently until they start to soften. Add the stock, kimchi and kimchi juice. Cook for 10 minutes or until the vegetables have softened.
2. When the vegetables have cooked through, use a slotted spoon to remove half of the vegetables. Set aside in a bowl. Use a stick blender to blend the remaining vegetables until smooth.
3. Return the reserved vegetables to the pot.
4. Ladle the soup into bowls, top with sour cream and coriander.