Warming Ginger Adzuki Bean Soup Recipe
Is it just me...or does anyone else feel that cold front coming in?
I put this little soup dish together and it did just the time trick!
(warning this soup might de-chill, decongest, and detoxify your body, and just make you feel all sorts of wonderfulness!)
I advise you to use cooked or partially cooked adzuki beans for this dish. If you don't have them, you can make them ahead of time. They cook for 60 minutes with a small piece of kombu.
Dice up your lotus root, carrot, onion, and celery all to the sizes similar to the aduzki bean. Set aside.
Add a little sesame oil to the bottom of your soup pot. Add vegetable one at a time, sauteing into the oil and cover each time in this order: onion, lotus root and carrot. Sesame with a little turmeric each time you add the vegetable. If the beans are not completely cooked don't add salt yet. If they are, you can salt as you go. Adzuki bean are added last. Add enough water to cover all the vegetables and bring to a boil.
Cooking time depends on your adzuki beans. If they are already completely cook, the soup should cook for about 10-15 minutes. I like to add my celery when there's only about 5 minutes left so it stays a little crunchy. That would be a good time to add your salt for seasoning.