Kimchi and Zucchini Noodle Soup (Vegan, Paleo, Gluten-free)

So much time is spent in the kitchen over the Thanksgiving holiday that when it's all over, we tend to stay away from the stove, and pots, and pans, and all of the piled-up dishes. But you can't go out to eat for every meal, so this time of the year in between holidays calls for a few warm, comforting, and most of all, simple dishes that can be heated and assembled in no time at all.

This spicy, three-ingredient soup is just the thing.

With so few ingredients, make sure you are using really
good-quality stuff. Store-bought kimchi, like Sunja's, works great here, but if you're not totally tired of cooking, try tackling the task of making your own. Same goes for the vegetable stock, use a good store-bought kind or make your own and infuse it with any flavor that you'd like.

It's as simple as heating the stock and adding the kimchi and zucchini "noodles." You'll be eating lunch in no time, and then you'll start to wonder what other three-ingredient meals might materialize this month…

Kimchi and Zucchini Noodle Soup (Vegan, Paleo, Gluten-free)

1 cup vegetable stock
1 1/2 cups kimchi (include the brine)
1 medium zucchini (cut into thin strips using a julienne peeler)

In a medium pan over medium-high heat, bring the stock to a simmer. Stir in the kimchi and the zucchini. Cook until warmed through. Divide between two bowls. (Makes 2 servings.)          

*If you're buying kimchi at the store, read the labels and seek out the vegetarian kind. Some more traditional recipes contain fish, fish sauce, or even oysters. So if you don't want any fermented oysters, look for the veg version -- Whole Foods usually has it.