Quick Gingered Sweet Potato Soup with Miso and Adzuki Beans
1 tablespoon olive oil
1 sweet onion, minced
1 large sweet potato scrubbed and cubed (skin on)
2" piece ginger, minced
1/2 teaspoon fennel seeds, lightly crushed
1 bay leaf
3 cups water
1/2 vegan bouillon cube
2 teaspoons red miso
1/2 cup dry adzuki beans (1 cup cooked) cooked
1/2 teaspoon smoked paprika
cilantro for garnish
1. Sweat the onion in a large sauce pan with the olive oil. When the onion start to become fragrant (about 5 minutes) add the cubed sweet potato and continue to stir until the sweet potato becomes fragrant.
2. Toss in the fennel seeds, ginger and bay leaf. Stir for a minute or two before adding the water, miso and bouillon.
3. Simmer until the sweet potato starts to fall apart, then remove the bay leaf and buzz lightly with an immersion blender. The soup should be chunky rather than silky. Add the adzukis and the smoked paprika and remove from the heat. Serve garnished with cilantro.
Source of recipe: I've been craving Sweet Potatoes with alarming regularity and I was thinking all week about a brothy, miso-based sweet potato/adzuki/kale soup. But, this autumnal turn in the weather made me want something a little bit heartier. I cooked up batches of black beans, adzukis, and chick peas this morning and put together a little mixed bean salad and a really nice, rich and savory sweet potato and adzuki soup.