Adzuki And Squash Soup Recipes
ADZUKI AND SQUASH SOUP
Aduki beans are wonderful, meaty tasting little Japanese red beans... this recipe is suitable for a vegan meal and is posted by a request. Canned beans can be used in place of the dried to save time. Prep time includes soaking beans overnight, but cook time does not reflect cooking the beans before adding to soup.
Provided by EdsGirlAngie
Categories Beans
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare beans according to package directions.
- Remove seeds from squash, remove peel and cut flesh into 1" cubes.
- Place squash and remaining ingredients (except miso) in a large soup pot.
- Bring to a boil, reduce heat and simmer until vegetables are tender, about one hour.
- In a small bowl, mix miso and 1/4 cup broth until miso is dissolved.
- Stir miso mixture into soup.
- Do not boil soup after adding miso.
- Serve immediately.
Nutrition Facts : Calories 264, Fat 0.6, SaturatedFat 0.2, Sodium 43.7, Carbohydrate 56.2, Fiber 10.9, Sugar 7.5, Protein 12
ADZUKI BUTTERNUT SQUASH SOUP RECIPE
Categories Squash
Number Of Ingredients 12
Steps:
- Heat the oil in a large pot over medium heat. Add the cinnamon, coriander, chipotle and salt and saute for a minute or two - until aromatic. Add the onions and saute another 5 minutes or so, until they start to go translucent. Add the garlic and butternut squash, stir well, and then add 5 cups of water. Increase the heat to bring to a boil, and once boiling, reduce heat, cover, and simmer for a few minutes, until the squash begins to soften - 5 - 10 minutes. Once the squash has softened, use a potato masher and break up the squash pieces a bit. Add the tomatoes, and cook a couple more minutes before adding the beans. Serve drizzled with the cilantro. Serves about 8. * I made a quick cilantro drizzle by finely mincing a handful of cilantro. I put it in a jar, and poured just enough olive oil over to cover - plus a couple pinches of salt. - Adapted from Jae Steele's Get It Ripe: A Fresh Take on Vegan Cooking and Living (Arsenal Pulp Press, 2008)
KABOCHA SQUASH AND SWEET POTATO SOUP WITH ADZUKI BEANS
I was macrobiotic for a few years in the mid 2000′s. Kabocha squash cooked with adzuki beans is their staple dish and I used to eat that all the time along with cooked brown rice. The other day I thought I should try making a soup version of this dish, and here is what I came up with. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Vegan
Time 4h19m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
- Add about 3 times the amount of water as beans and cook for 50 - 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 - 15 minutes under pressure). Drain the water.
- In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
- Puree the vegetables using a blender, food processor or hand blender. Add salt.
- Serve with cooked adzuki beans and chopped parsley on top.
Nutrition Facts : Calories 98.6, Fat 0.1, SaturatedFat 0.1, Sodium 219.2, Carbohydrate 20.8, Fiber 3.7, Sugar 2.6, Protein 4.1
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