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| Prep Time | 15 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 1 small onion diced
- 1/2 stalk celery diced
- 1 small carrot diced
- 1/2 inch ginger minced
- 1 large clove garlic minced
- 1 tablespoon olive oil
- 1 teaspoon coriander ground
- 1 teaspoon cumin ground
- 150 grams shiitake mushrooms stems removed
- 2 1/2-3 cups adzuki beans cooked
- 4 cups vegetable stock
- 2 tablespoons lemon fresh, juiced
- sea salt to taste
- 1/2 cup yogurt (may also use creme fraiche or sour cream)
- 1/2 cup cucumber small, diced
- 1/2 cup radish small, diced
- 1/2-1 cup cilantro fresh
- extra virgin olive oil
- black pepper ground
Ingredients
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Instructions
- Heat olive oil in a large pot. Add onion, celery, carrot, and saute for about 10 minutes. Add the ginger and garlic along with the ground coriander and cumin, and cook 3 minutes more.
- While the vegetables are cooking, dice the shiitake mushrooms. Then add these along with the cooked adzuki beans and stock to the vegetables. Bring to a bowl and then lower the heat. Simmer until all vegetables are tender, about 15-20 minutes.
- Cool the soup slightly. Working in batches, puree soup in blender until smooth and transfer each batch to a clean pot. You may need to add more stock if desired. While soup is reheating over a low simmer, chop the cilantro and set aside.
- Add lemon juice to soup and season with sea salt to taste.
- Ladle soup into bowls and garnish with a dollop of yogurt, cucumber, radish, cilantro, a drizzle of extra virgin olive oil and some freshly cracked black pepper.
Recipe Notes
Recipe from http://rouxbe.com/recipes/675-adzuki-bean-and-shiitake-mushroom-soup/text, retrieved Nov. 2011.