TUSCAN KALE ADZUKI SOUP (raw)
With a little patience- while armed with a small thermometer- you can make tasty soups while staying within the idea of raw foodism. Here is my recipe I have developed for TUSCAN KALE ADZUKI SOUP. I use 6 day sprouted organic adzuki beans with organic veggies and spices to give it full flavor, body and optimum nutrition. I hope you enjoy this as much as I do. NOTE: this soup is on the spicy side, so if you do not like moderate spicy, cut the chili pepper flakes and ginger in half: you can always add more back in.
SERVES 2 MAIN ENTREES
1 tsp. dried coriander seeds
1 large whole black smoked cardamon pod
1/4 tsp. dried chili pepper flakes
3 cups 100 degree water(use thermometer to be sure)
3 large fresh organic garlic cloves, fine pulse in food processor
1 1/2 tsp fresh grated organic ginger root
2 cups 6 day sprouted adzuki beans, room temperature
2 cups fresh organic Tuscan kale, wash well and tear into medium pieces, do not remove rib
Grind your spices(I use an old coffee grinder I have) to a fine powder. In a medium saucepan, place your warm water, spices, garlic and ginger root, allow to rest 15 minutes. Add your sprouted beans and kale, turn on simmer or lowest setting. While using a small thermometer to monitor the temperature and while stirring constantly, gently heat to 110 degrees and hold 110 degrees until kale has wilted, about 10 minutes.
TO USE THERMOMETER: be sure to not allow the thermometer to touch bottom of pan and that it is submerged in the middle of the liquid’s level to get an accurate reading.
NOTE: I have an electric stove so I use the simmer setting and turn off every couple of minutes, then back on to be sure that my soup does not go above 110 degrees….