Sweet Potato Kimchi Soup

Happy Soup Saturday! And Happy 100th blog post! I can’t believe I managed to keep up with it and create/share this much content in less than a year. Speaking of, my little blog’s birthday is coming up as well in less than a month. I need to find something special to celebrate.

It’s been a while with the soup recipes, but that’s mostly because I ate my way through the freezer while work was super busy. We’re having another cold snap at the moment, everybody’s sick and I’ve tried to fight off the plague with a daily batch of soup this past week.

I want to show you one of my favorites, which is super quick, needs only 3 ingredients, and is stuffed with probiotics and lots of vitamins. Perfect to survive cold season. Monday morning at work, only 7 of 17 staff were still standing (including me), the rest was out of commission. I blame my soup and kimchi habit for being only slightly overworked instead of bedridden this week.

To make the wonder soup, you need:

  • 1 big sweet potato
  • 1 liter beef broth
  • about 100g of kimchi (or more if you like)

Peel the sweet potato, chop it into bite size pieces and cook it in the broth until soft, about 20 minutes. Let it cool a bit. Then mix in the kimchi.

If you want texture in your soup, eat it just like that. If you want it smooth, use a stick blender and puree it. I prefer the pureed version.

You don’t need any salt, with the beef broth and the kimchi you’ll have an umami firework already. You can add some chili flakes, freeze dried onions or finely chopped spring onions for decoration if you like.


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