Kabocha Squash and Sweet Potato Soup With Adzuki Beans |
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Prep Time: 180 Minutes Cook Time: 1 Minutes |
Ready In: 181 Minutes Servings: 6 |
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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, . Ingredients:
1/2 cup adzuki beans, soaked for a couple of hours |
1 medium onion, cut into 12 wedges |
1 kabocha squash, peeled and cut into large chunks |
2 sweet potatoes, peeled and cut into thick slices |
1/2 teaspoon salt |
parsley, chopped, for garnish |
Directions:
1. In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
2. 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.
3. In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
4. Puree the vegetables using a blender, food processor or hand blender. Add salt.
5. Serve with cooked adzuki beans and chopped parsley on top.
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