A transitional soup that is perfect for the period where Winter moves into Spring – a soup with the warmth of winter in Adzuki Beans, Sesame Oil and Mirin, and the promise of Spring in the fresh parsley added at the end of cooking. The herby goodness of the parsley nicely balances the inherent sweetness of the Adzuki Beans.
I have been re-reading the wonderful writings of Lucy (Nourish Me) with her beautiful kitchen photos. With some adzuki beans already soaking, this recipe sparked interest. Of course it is tweaked a little from the original.
Adzuki Bean and Parsley Soup
0.5 cups of adzuki beans, soaked for a couple of hours, then drained
1 Tblspn toasted sesame oil
1 onion, peeled and diced
1 carrot, peeled and diced
2 stalks of celery, cut into dice
2 bay laurel leaves
2 Tblspn mirin
2 long and thick slices of ginger
2 Tblspn miso – white or darker, adjusting the amounts to suit your taste
a large, double handful of parsley leaves, chopped roughly
lime juice – use lemon juice if you don’t have limes
Heat the toasted sesame oil in a large, heavy saucepan. Add the onion, carrot, celery stalks and bay leaves and cook over a low heat, stirring occasionally, for about 15 minutes.
Add the mirin, stir and allow to simmer on low for 2 minutes, then add the beans, ginger and 5 cups of water. Cover and bring the soup to a boil. Reduce the heat to low and simmer for 1 hour.
Stir, add some salt and continue to simmer, covered, until the beans crush easily, another 30 – 45 mins
Remove and discard the bay leaves and ginger. Take a few ladles of beans and puree them with the miso. An immersion blender is perfect for this, or use a standard blender. Return the puree to the soup, add a squeeze of lime juice, throw in the parsley leaves and warm through.
Serve and enjoy!
This is such a great vehicle for using up parsley stalks along with the leaves. Chop them fine and add to the soup.
A little heat adds a lot to this soup – add a little chilli paste with the salt, or drizzle with chilli oil when serving.
I make a large pot, and serve it as is on day 1, and with added chilli paste (as I reheat the soup) on day 2.