Phoenix temperatures in January are kind of a mixed bag. The days are often sunny and warm, but the evenings can still be a little chilly. For that reason, I’m sharing one more soup recipe, this time from Brad Borchardt, Flower Child’s director of Culinary Standards.
Borchardt’s ginger broth with sweet potato and kale kimchee soup is loaded with probiotics, antioxidants and vitamin C. “The broth is accented with ginger, garlic and nutritional yeast, so you can eat it and feel extremely satisfied, but it’s light and easy to digest,” he says.
If you want to make the soup a little more substantial, add in some brown rice or soba noodles. And if you need more protein, throw in a handful of shredded beef or pulled chicken, Borchardt says.
You can get the ginger broth with sweet potato and kale kimchee at Flower Child through January, but it may earn a spot on the restaurant’s rotating soup menu, Borchardt says. “It’s proving to be pretty popular.”
Ginger Broth with Sweet Potato and Kale Kimchee
Makes six 12 oz. portions
1 tbsp. grapeseed oil
¾ cup yellow onion, medium diced
¼ cup celery, peeled and medium diced
¼ cup carrot, peeled and medium diced
1 tbsp. garlic, minced
2 tbsp. ginger, julienned
2 cups sweet potato, small diced
1 lb. savoy cabbage, medium diced
1 tbsp. salt
2 tsp. nutritional yeast
3 qt. water
1-3 tsp. vegan kimchee paste, to taste (we recommend Mama O’s)
Toasted sesame seeds for garnish
1 ½ cups shredded kale
1 tbsp. vegan kimchee paste
Toss ingredients to combine
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 sweet potatoes 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.