UPGRADEYOU RECIPES

Koren Kimchi Soup

 
SERVES: 4


INGREDIENTS

-1 Red Onion, chopped
-2 medium Carrots, sliced
-200g Courgette, chopped
-1 Pepper, chopped
-2 tbsp Kimchi
-160g Marinated Tofu, cubed
-½ tbsp Coconut Oil
-Salt & Pepper to season

For the Paste

-3 tbsp Korean Chilli Cooking Sauce
-1 tbsp Tomato Puree
-1 tbsp Smooth Peanut Butter
-½ tbsp Miso Paste
-½ tbsp Maple Syrup

METHOD:

1 Add the coconut oil to a large saucepan, heat on medium to melt & then add the onion & seasoning. Cover & cook to soften for about 5 minutes. Add the carrots, courgettes & pepper to the pan & cook for 3-4 minutes.

2. In a bowl whisk together the paste ingredients & add to the vegetable pan. Stir to coat the vegetables & add 500ml of water before adding the kimchi. Bring to a boil, reduce to simmer & cook uncovered for 20 minutes.

3. Add the tofu & continue to cook for 5 minutes before serving.

CALORIES & MACROS PER SERVING: 

Calories: 217
Protein: 9.5g
Carbs. 17.5
Fat: 12g
Fibre: 2g

 

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