Soups

Aduki Squash Stew

Prep time: 10 minutes
Cooking time: 60 minutes
Yields: 4 people
Ingredients: 
  • 1 pound winter squash (kabocha, butternut)
  • 1 1/2 cups aduki beans, soaked
  • 3 inches seaweed (kombu or wakame)
  • 5 cups of water
  • Sea salt
Directions: 
  1. Peel and cube squash into 2-inch squares (can leave skin on if edible).
  2. Place washed beans and seaweed into pot. Add water and bring to boil. Cover and simmer for 30 minutes.
  3. Uncover and add squash cubes. Cover and simmer for 30 more minutes.
  4. Uncover, add sea salt and stir until water evaporates.
Notes: 
  • Try with roots like carrot, parsnip and turnip. These roots don’t need more than twenty minutes to cook with beans.

 

Creamy Parsnips Soup with Polka Dots

Prep time: 10 minutes
Cooking time: 25 minutes
Yields: 4 people
Ingredients: 
  • 4-6 parsnips, cut into chunks
  • 1 large yellow onion, cut into chunks
  • 1/2 teaspoon nutmeg
  • 1 teaspoon sea salt
  • 4 cups water
  • 1 cup green peas
Directions: 
  1. Place parsnips, onion, nutmeg, salt and water in a pot and bring to a boil.
  2. Cover the pot and simmer 20 minutes, or until the parsnips are soft.
  3. Using an immersion blender purée soup until very creamy. If necessary add more water to get desired consistency.
  4. Add green peas and mix with a spoon.
  5. Once peas are heated through, serve in individual bowls
Notes: 
  • Use 2 cups rice or soy milk and 2 cups water for a more silky texture.
  • Replace some of the parsnips with carrots.