Description
This is unique looking and tasting soup is pungent, savory and really, really comforting!
Ingredients
Scale
- 1/2 cup dried adzuki beans
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- 1/2 pound kabocha squash or acorn squash (peeled, seeded and chopped bite size)
- 5 1/2 cups water
- 1 tablespoon chili paste such as sambal oelek
- 1 4-inch square kombu (dried kelp) (optional)
- 4 ounces watercress (chopped)
- 1 tablespoon pumpkin seeds
- 1 tablespoon goji berries (optional )
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
Instructions
- Place adzuki beans in a pot with 3 cups water and bring to a boil. Lower heat and simmer for 45 minutes. Drain beans and leave them in the strainer.
- In a large pot over medium high heat, add olive oil and when oil is hot, add squash and salt and cook for 8-10 minutes, until squash is caramelized and golden brown. Transfer squash to a bowl and set aside.
- In the same pot over medium heat, add water, kombu, adzuki beans and sambal oelek. Stir, bring to a boil and lower the heat to a simmer. Cover and cook for 20 minutes on low.
- Add watercress, cover and cook for 10 minutes.
- Put half of the cooked kabocha squash in a blender along with 1/3 cup water. Blend until smooth and add to the soup pot along with the remaining kabocha squash, pumpkin seeds, goji berries, fish sauce and soy sauce.
- Stir, season with salt and pepper and serve hot.
Nutrition
- Serving Size:
- Calories: 159
- Sugar: 2 g
- Sodium: 1074.7 mg
- Fat: 4.7 g
- Saturated Fat: 0.7 g
- Carbohydrates: 23.9 g
- Fiber: 4.4 g
- Protein: 7.6 g
- Cholesterol: 0 mg
