Aduki bean soup
by Michael Jolliffe
Time to prepare and cook: 1 hour
100g aduki beans (either pre-soaked over night or canned in water)
1 medium butternut squash, peeled and diced
2 stalks of celery, chopped finely
½ large head of cauliflower, broken into small pieces
1 large red onion, diced
2 cloves garlic, chopped
2 tbsps olive oil
1 tsp yeast-free miso bouillon
1 tsp ground cumin powder
1 tsp paprika
- Place the squash, celery, cauliflower, onion and garlic in a large saucepan with the oil and cook on a medium heat for 5 minutes.
- Add the water, aduki beans, cumin, bouillon and paprika and simmer gently for 50 minutes to 1 hour, until beans are soft and mushy.
- At the end of cooking, use a hand blender to break up the soup to the desired consistency, and ladle into bowls.