Korean Potato and Cauliflower Soup

Instructions

1. 1

   Peel and dice the potatoes into small cubes.

2. 2

   Chop the onion finely and mince the garlic cloves.

3. 3

   Cut the cauliflower into small florets.

4. 4

   In a large pot, add a splash of oil and sauté the onion and garlic over medium heat until the onion becomes translucent.

5. 5

   Add the diced potatoes and cauliflower florets to the pot and stir well.

6. 6

   Pour in the vegetable broth and bring the mixture to a boil.

7. 7

   Reduce the heat to a simmer and cook for about 20 minutes, or until the potatoes and cauliflower are tender.

8. 8

   Stir in the gochujang and mix well until fully incorporated.

9. 9

   Use an immersion blender to blend the soup until smooth, or leave it chunky if preferred.

10. 10

    Adjust seasoning with salt and pepper to taste.

11. 11

    Serve hot, garnished with fresh herbs if desired.