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Ingredients
Method

Packed with flavour, this Chilled Courgette Soup with Kefir and Golden Kimchi is a delicious combination of fermented foods – kimchi and Kefir – for a gut-friendly meal.

This recipe was created in collaboration with Eaten Alive, who aim to drive fermented foods past the realm of hardcore foodies and onto the plates of everyone who wants food that both tastes and feels good.  

  • 1 small onion finely sliced
  • 1 clove of garlic crushed
  • 3 courgettes 1 cm dice
  • 200g frozen peas
  • 500 ml vegetable stock
  • 200 ml Original Biotiful Kefir
  • 150g Eaten Alive Golden Kimchi roughly chopped

  1. Sweat the onion and garlic over a medium heat until softened but not brown.
  2. Add the courgettes, season and sauté for a further 5 minutes.
  3. Next add the frozen peas and the stock, bring to the boil and simmer for 5 mins then blend until smooth.
  4. You want to chill the soup as quickly as possible to conserve the green colour, using a wide flat bowl, or a bowl set in iced water. Stirring regularly will help.
  5. Once fully chilled, whisk in the Kefir and check the seasoning.
  6. To serve, pour into bowls and top with a heaped spoon of the kimchi, a twist of black pepper and some olive oil.