Vegan Spinach Soup with Beans

Ingredients

• 120 g dried adzuki beans
• 2 fresh garlic cloves
• 1 sprig rosemary
• 1 untreated lime (zest and juice)
• 1 pinch brown sugar
• 1 tbsp pistachio oil
• Salt
• Pepper (freshly ground)
• 1 Shallot
• 10 g ginger
• 1 tbsp plant oil
• 400 g spinach
• 1 handful Thai basil
• 1 tbsp soy flour
• 400 ml coconut milk
• 400 ml Vegetable broth
• Szechuan pepper (ground)

Instructions

1. 1.

   Soak the beans overnight in water. The next day drain and cover with fresh water, bring to a boil, then simmer gently for about 1 hour.

2. 2.

   For the marination, peel and finely chop one garlic clove. Rinse the rosemary, strip the needles, set aside half for garnish and finely chop the rest. Mix the lime zest, juice, sugar and pistachio oil. Drain the beans, stir in the mixture, season with salt and pepper, let sit at least 20 minutes before tasting.

3. 3.

   For the soup, peel and dice the shallot, remaining garlic and ginger. Sauté together in hot plant oil until translucent. Add washed spinach and Thai basil, roughly chopped, and transfer to the pot. Stir in soy flour, pour in coconut milk and broth, simmer about 5 minutes. Then puree finely and season with salt and ground Szechuan pepper.

4. 4.

   Serve the soup in bowls, top with the beans, and garnish with remaining rosemary.

5. 5.

   Offer bread on the side as desired.