My red azuki soup …..is dedicated to those who are on diet ….. or want to stay in shape ….. to those who love to eat light, to those who love the natural cooking or want to experiment with new flavors ….. to those who love good food and healthy recipes, in short, is dedicated to all!
If you find the red azukibuy themi! They’re great, also called red soy beans , actually share with soy just the fact of being legumes but they belong to the same family of the beans. they are of Japanese origin and now also prevalent in Europe, available in macrobiotic natural food stores. They are very digestible and have a delicate and slightly sweet flavor.
Ingredients for at least 6/8 servings: 250 gr of red azuki, 1 red onion, 1 carrot, 2 stalks of celery with leaves, 1 tablespoon grated fresh ginger (or one teaspoon ginger powder), salt.
Soak azuki beans in warm water for at least 5 or 6 hours. I have them soaked overnight at room temperature, changing the water, to wash them, 2 or 3 times during the first half hour. In this way they will be boiled in lightly salt water for about half an hour.
Cook the azuki in about one and a half liters of salt water.
In another pot prepare a vegetable broth, cooking the onion, carrot and celery in a liter of salt water for about half an hour ; remove 1 or 2 ladles of liquid broth and add about two-thirds of boiled azuki beans (with a little amount of their cooking liquid). Blend with an immersion blender adding a quantity of cooking liquid of azuki so as to reach the density of a cream.
Once you reach the desired density of the cream add the remaining azuki (not smoothies) and a tablespoon of grated ginger (or one teaspoon powder). Warm up the soup by heating it over low heat and serve sprinkled with chopped celery leaves.
This soup is fragrant, nutritious and delicious …..