As many of you know I’ve got a penchant for creation ~ that only STARTS in the kitchen. Following a strict diet can be difficult at first especially if you don’t know your way around spices, or the kitchen. Not to mention running into ingredients you’ve never heard of.
I’m trying to make wholesome, delicious recipes for you to enjoy without too much sufferation. (I KNOW that’s a word, the dictionary just has yet to adopt it).
This soup is filling, lovely and warming especially in the winter months, and especially if you’re feeling a little woozy on a cleanse.
New to Veganism? Try this bad girl out. It doesn’t break the bank and you can make a tonne of it in advance to freeze or pack into multiple meals for family/lunches etc.
Yours in health,
ADZUKI BEAN SOUP – with modifications for non-cleansers
**Important note: please soak your dried beans for at least 24 hours before you commence this recipe. Soak for 12, rinse and soak for another 12**
1 cup adzuki beans (soaked)
1 1/2 tbsp coconut oil
1 small onion diced
4 cloves garlic diced
1 tbsp fresh grated ginger
4 carrots chopped
4 stalks celery chopped
2 tbsp dulse flakes
7 cups homemade veggie stock or water
If not on week 1 cleansing:
2 tsp sea salt
4 shitake mushrooms sliced
1 tsp miso (soy & gluten free)
hot sesame oil
Sautee diced onion & garlic as well as grated ginger in coconut oil until softened. Add in celery and carrots and cook for an additional 3-5 minutes. Stir in beans and sautee for 1-2 minutes. Add veggie stock/water, then dulse flakes and simmer on stovetop for 50 minutes.
Beans should mash easily once fully cooked. Continue to cook until beans are mashed before serving.
Add garnish, serves 4.