1 Cup aduki beans (soak for 2 hours before cooking)
1 Vegetable stock cube
1 Tablespoon miso paste
1 Small squash, roughly chopped
1 Cup chopped onion
1 Small zucchini, chopped
2 Celery stalks, diced
1 Clove garlic, finely chopped
How To Make
Use 1 cup aduki beans to 3 cups water. Add the veggie stock cube to the water, bring to a boil and simmer for 30 minutes. Halfway through the 30 minutes, add the squash. At the end of the 30 minutes, add the onion and carrots and stir in miso. Add the chervil and garnish with chicory, sprouted seeds, and radishes.
This is a super quick recipe to make. And you can make bulk and have the next day, or even freeze a meal or 2 if you are not sharing.
Amount Per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.