Adzuki Bean Soup

(Serves 2- 3)


  • 1 large stalk of celery, chopped
  • 1 large leek, chopped
  • 2 large potatoes, chopped
  • 1 large onion, diced
  • 2 cloves of garlic
  • 2 carrots, chopped
  • 1 head of cauliflower, chopped
  • Farmstyle seed bread


  1. Soak the dry Adzuki beans in plenty of water overnight
  2. Finely chop the onion and garlic and sautee together in olive oil until they are golden brown and just starting to darken at the edges. 
  3. Chop the rest of vegetables into chunks (all roughly the size of a sugar cube). 
  4. Add the onions, garlic, beans and vegetable chunks to a large pot 
  5. Cover generously with water; there should be enough water in the pot to leave you with sufficient broth at the end. 
  6. Add a tablespoon of gourmet stock powder and stir in
  7. Cover with a lid, bring to the boil, then allow to simmer slowly, lid-on, for 2 hours. You can add more water if you need. 
  8. Taste, season with salt and pepper as desired.
  9. Serve with seed bread and topping of your choice. 

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