Recipe: Ginger Broth with Sweet Potato and Kale Kimchee Soup

Flower Child is ringing in the New Year with a selection of health-focused limited-time menu items to make those New Year’s resolutions a reality. In addition to this tasty Ginger Broth with Sweet Potato and Kale Kimchee soup, Flower Child is also dishing up Charcoal Lemonade benefiting digestion; the Glow Bowl, a plant-based bowl made with spicy sweet potato noodles; and immune-boosting soups, Reishi Mushroom soup and Roasted Beef Bone Broth.

Ginger Broth with Sweet Potato and Kale Kimchee Soup

Makes six 12 oz portionsI

1 T grapeseed oil

¾ C yellow onion, medium diced

¼ C celery, peeled and medium diced

¼ C carrot, peeled and medium diced

1 T garlic, minced

2 T ginger, julienned

1 lb. savoy cabbage, medium diced

1 T salt

2 tsp. nutritional yeast

3 qt. water

1-3 tsp. vegan kimchee paste, to taste (recommended: Mama O’s)

Toasted sesame seeds for garnish

Kale Kimchee

1 ½ C shredded kale

1 T vegan kimchee paste

Toss ingredients to combine

Ginger Broth with Sweet Potato Soup

1. Heat grapeseed oil in a large pot
2. Add yellow onion, celery, carrot, garlic, and ginger, and sweat over medium heat for 10 minutes until soft.
3. Add cabbage and cook over medium heat for 10 minutes until soft.
4. Add the salt, yeast and water, and simmer for 30 minutes until all vegetables are tender.
5. Whisk in kimchee base, garnish with a large pinch of kale kimchee and toasted sesame seeds, and serve.