Best 2 Adzuki And Squash Soup Recipes
In the realm of culinary delights, where flavors dance and textures harmonize, there lies a dish that embodies both comfort and nourishment: Adzuki and Squash Soup. Originating from the vibrant culinary heritage of Japan, this soup is a symphony of sweet and savory notes, a harmonious blend of earthy adzuki beans and tender, sweet squash. Embark on a culinary journey as we delve into the depths of this delectable soup, exploring its rich history, health benefits, and the diverse recipes that capture its essence.
From traditional Japanese kitchens to modern fusion fare, the Adzuki and Squash Soup has carved a niche for itself, captivating taste buds across the globe. Its versatility extends beyond its Japanese roots, as it seamlessly adapts to various culinary interpretations, each adding a unique twist to this classic dish. Whether you prefer a vegan rendition brimming with plant-based goodness, a gluten-free symphony of flavors, or a traditional Japanese preparation that honors its heritage, this soup offers a culinary adventure like no other.
ADZUKI AND SQUASH SOUP
Aduki beans are wonderful, meaty tasting little Japanese red beans... this recipe is suitable for a vegan meal and is posted by a request. Canned beans can be used in place of the dried to save time. Prep time includes soaking beans overnight, but cook time does not reflect cooking the beans before adding to soup.
Provided by EdsGirlAngie
Categories Beans
Time 10h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Prepare beans according to package directions.
- Remove seeds from squash, remove peel and cut flesh into 1" cubes.
- Place squash and remaining ingredients (except miso) in a large soup pot.
- Bring to a boil, reduce heat and simmer until vegetables are tender, about one hour.
- In a small bowl, mix miso and 1/4 cup broth until miso is dissolved.
- Stir miso mixture into soup.
- Do not boil soup after adding miso.
- Serve immediately.
Nutrition Facts : Calories 264, Fat 0.6, SaturatedFat 0.2, Sodium 43.7, Carbohydrate 56.2, Fiber 10.9, Sugar 7.5, Protein 12
KABOCHA SQUASH AND SWEET POTATO SOUP WITH ADZUKI BEANS
I was macrobiotic for a few years in the mid 2000′s. Kabocha squash cooked with adzuki beans is their staple dish and I used to eat that all the time along with cooked brown rice. The other day I thought I should try making a soup version of this dish, and here is what I came up with. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.
Provided by InnerHarmonyNutriti
Categories Vegan
Time 4h19m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
- Add about 3 times the amount of water as beans and cook for 50 - 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 - 15 minutes under pressure). Drain the water.
- In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
- Puree the vegetables using a blender, food processor or hand blender. Add salt.
- Serve with cooked adzuki beans and chopped parsley on top.
Nutrition Facts : Calories 98.6, Fat 0.1, SaturatedFat 0.1, Sodium 219.2, Carbohydrate 20.8, Fiber 3.7, Sugar 2.6, Protein 4.1
Tips:
- Choose the best squash: Select firm, unblemished squash with a deep, rich color. Butternut squash, kabocha squash, and pumpkin are all excellent choices for this soup.
- Roast the squash: Roasting the squash before adding it to the soup intensifies its flavor and sweetness. Toss the squash cubes with olive oil, salt, and pepper, then roast at 425°F for 20-25 minutes, or until tender and caramelized.
- Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and made with real vegetables.
- Don't overcook the adzuki beans: Adzuki beans are small and cook quickly, so be careful not to overcook them. Once they are tender, remove them from the heat and set them aside.
- Season to taste: Season the soup with salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for a bit of tang.
Conclusion:
This adzuki and squash soup is a delicious and nutritious meal that is perfect for a cold fall or winter day. It's packed with fiber, protein, and vitamins, and it's also low in calories and fat. Plus, it's easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and satisfying soup, give this one a try.
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