Ingredientes para Adzuki And Squash Soup
- 1 cup dried adzuki beans
- 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed
- water (for soaking dried adzuki beans)
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- Balsamic Vinegar
- 2 bay leaves
- ½ teaspoon dried savory
- ½ teaspoon dried rosemary
- 2 tablespoons barley miso
- 6 cups vegetable broth
- 2 tablespoons olive oil
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- salt to taste
- black pepper to taste
- fresh cilantro or parsley, for garnish (optional)
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Cómo preparar Adzuki And Squash Soup
- If using dried adzuki beans, soak them in water overnight. Drain and rinse before using.
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add garlic, ginger, cinnamon, and nutmeg. Cook for 1 minute more, stirring constantly.
- Add the butternut squash, adzuki beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until the squash is tender.
- Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Alternatively you can leave some beans whole for texture.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro or parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
30g
Fat
0g
Carbs
18g
