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Aduki bean soup

by Michael Jolliffe

Serves: 2

Time to prepare and cook: 1 hour

100g aduki beans (either pre-soaked over night or canned in water)
400ml 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


  1. Place the squash, celery, cauliflower, onion and garlic in a large saucepan with the oil and cook on a medium heat for 5 minutes.
  2. Add the water, aduki beans, cumin, bouillon and paprika and simmer gently for 50 minutes to 1 hour, until beans are soft and mushy.
  3. At the end of cooking, use a hand blender to break up the soup to the desired consistency, and ladle into bowls.

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