Indian-Spiced Squash, Pear and Adzuki Bean Soup with Mixed Mushrooms | Lisa's Kitchen
- 2 acorn squashes
- 1/2 cup dried adzuki beans, rinsed and soaked overnight in enough water to cover
- 2 tablespoons of olive oil
- 1 - 2 leeks, trimmed and sliced into rounds
- 1 large carrot, washed and diced
- 2 stalks celery, washed and thinly sliced
- 1 1/2 inch piece fresh ginger, peeled and finely chopped or grated
- 2 cloves garlic, peeled and minced
- 2 - 3 seeded jalapenos, finely chopped
- 1 teaspoon cumin seeds
- 2 - 3 black cardamon pods, slightly crushed
- 1 1/2 inch stick of cinnamon
- 2 teaspoons kashmiri chili or chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon ground coriander
- 1/2 teaspoon mace (optional)
- 1/2 teaspoon mustard powder
- 1/2 teaspoon cayenne
- 4 - 6 cups vegetable stock
- 2 firm Bartlett pears, peeled, seeded and cut into small strips or cubes
- pinch or two of saffron
- freshly cracked black pepper to taste
- 1 - 2 teaspoons sea salt, to taste
- juice from two fresh limes
- For the mushroom garnish:
- roughly 4 ounces fresh shiitake mushrooms, wiped clean and sliced
- 0.5 ounces or 14 grams of dried mixed wild mushrooms, soaked in hot water for 20 minutes, drained and chopped
- 2 teaspoons olive oil
- 1/2 teaspoon toasted sesame oil
- 1 tablespoon tamari
- fresh thyme sprig for garnish (optional, but it looks pretty)
