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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Rebecca Duffy
[email protected]This soup is so easy to make, even a beginner cook can make it. Just follow the simple instructions and you'll have a delicious soup in no time.
Miracle
[email protected]I love the vibrant orange color of this soup. It's so inviting and makes me want to eat it.
Genevive
[email protected]This soup is a great way to use up leftover turkey or chicken. Just shred the meat and add it to the soup.
Adalyn Williams
[email protected]I'm always looking for new and exciting soup recipes, and this one definitely fits the bill. It's unique, flavorful, and sure to impress your guests.
Justin Portio
[email protected]This soup is a great make-ahead meal. I like to make a big batch on the weekend, and then I can eat it throughout the week for lunch or dinner.
braiden leonardo
[email protected]I love that this soup is made with all natural ingredients. It's a healthy and delicious way to get your daily dose of fruits and vegetables.
Mansoor khan Afghan
[email protected]This soup is a great way to warm up on a cold winter day. It's hearty and filling, and the spices give it a nice warm flavor.
Georgeta Merlusca
[email protected]I didn't have any coconut milk on hand, so I used almond milk instead. It worked just fine, and the soup was still very creamy and delicious.
Aliyah Brown
[email protected]I'm a big fan of spicy food, so I added a pinch of cayenne pepper to my soup. It gave it a nice little kick that I really enjoyed.
CrystalFlames
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids love the sweet flavor of the squash and sweet potato, and they don't even realize they're eating beans.
Andile Mabaso
[email protected]I'm a vegan, and I'm always looking for new and delicious vegan recipes. This soup is a great addition to my repertoire. It's hearty, flavorful, and satisfying.
Rekhan Shah
[email protected]This soup is a great way to use up leftover kabocha squash and sweet potato. I always have a few extra on hand, so this is a great way to use them up before they go bad.
krishnandan kapad
[email protected]I made this soup for a potluck, and it was a huge hit! Everyone loved the unique flavor combination. I even had people asking for the recipe.
Smile Khan
[email protected]This soup is so easy to make, and it's packed with flavor. I love that I can throw all of the ingredients in my slow cooker and let it do its thing. It's the perfect meal for a busy weeknight.
Gillian Gishid
[email protected]I'm not usually a fan of squash soup, but this one is a game-changer. The sweetness of the squash and sweet potato pairs perfectly with the earthy flavor of the adzuki beans. And the coconut milk gives it a lovely creamy texture.
Sky Stone
[email protected]This soup is absolutely delicious! The combination of kabocha squash, sweet potato, and adzuki beans is perfect, and the coconut milk adds a creamy richness that takes it to the next level. I will definitely be making this again and again.