Korean Potato and Cauliflower Soup

Preparación

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.