Aduki Curry Soup


2 cups adzuki beans, soaked overnight
3 inch piece kombu seaweed
2 tablespoons coconut oil
1 onion, diced
3 celery stalks, chopped
4 stalks spring garlic, chopped
2 inch piece ginger, minced
1 teaspoon turmeric
2 teaspoons curry powder
1/2 teaspoon mustard seed
4 cups veggie broth
1 bunch spring greens
1 can coconut milk
1 lime, juiced
1 bunch cilantro, chopped
Himalayan or sea salt and pepper, to taste


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