A rather new to me inspiration in the kitchen is including fruit in soups meant to be served as part of a main course meal. Though I have been cooking for years and experimenting with various techniques, ingredients and combinations, fruit in a savory soup just didn't seem right. Much like my initial aversion to eggplant, a little research and testing resulted in combinations that have graced and continue to grace my table. The reactions of my guests affirm my own new assessment of such soups, like this one employing the use of nourishing seasonal squash and pears, as well as a previous favorite, pear soup with homemade raspberry sorbet.
Squash is naturally sweet, especially when roasted to really bring out that goodness that pairs so well with a variety of spice combinations and, in this case, some beans and pears. No additional sweetener needed here. This elegant side is more filling than you might think and served with a rustic quick bread for dinner, you easily have a complete meal. Everyone present was satisfied for hours, literally.
This is my contribution this week to Ricki's Wellness Weekend.
|Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms|
|Recipe by Lisa Turner|
Adapted from Veganomicon: The Ultimate Vegan Cookbook
Published on October 12, 2012
Elegant, sweet and hot Indian-spiced squash soup with adzuki beans and pears, garnished with braised mixed mushrooms
Adzuki Croquettes and Spicy Sesame Sauce
Spicy Adzuki Beans with Sun-Dried Tomatoes and Mushrooms
Yunnan Stir-Fried Azuki Beans and Green Pepper
On the top of the reading stack: 1,000 Indian Recipes by Neelam Batra
Audio Accompaniment: Lazy Sunday Funerals by Marsen Jules