Kimchee soup, with its infinite variations, is one of Joel’s favourite recipes and was one of the first menu items ever in his pop-up raw restaurant and festival stall. This soup is the most perfect medicine if you feel like your digestion is a little stagnant, or whenever you feel under the weather. Be mindful, though, it is super-heating, so if you feel like you already have fire in your system, consume mindfully and avoid eating this during the hottest of summer days.
Ingredients (Serves 4–6)
– 4 tbsp dried goji berries
– 225g (8oz) kimchee
– 2 tbsp tamari
– 2 tbsp light tahini
– 360ml (12fl oz/ 11⁄2 cups) water
– 2 tbsp olive oil
Soak the goji berries in water for 30–60 minutes, then drain. Add the goji berries, kimchee, tamari and tahini to a high-speed blender and cover with 180ml (6fl oz/3⁄4 cup) of water. Blend until smooth. Add the rest of the water and the olive oil and blend again.