A simple, grounding soup, which has the added benefit of providing nourishment over several days, lunches and dinners, as a starter or main course. Aduki Beans soaked for 3/4 hours then cooked with Kombu with generous amount of water. Onions, Leeks, Celery, Garlic, Ginger and Carrot Sauteed with Sea Salt. Soup completed by adding Aduki beans to Vegetables, then adding Vegetable Stock and simmering for 30 minutes. Tamari, Sea Salt added towards the end, and Umeboshi Plums added for extra flavour.
Sauteeing the Vegetables.
The finished soup, garnished with chopped Scallions.
