Red bean soup with leeks
4 servings
50 minutes
Red bean soup with leek is a harmonious blend of the softness of beans and the spiciness of Eastern spices. This recipe, inspired by Chinese culinary tradition, reveals deep flavors thanks to rich vegetable broth, aromatic cumin, and nutmeg. Red beans, known for their nutritional properties, make the dish hearty and healthy. Leek adds a subtle sweet-spicy note while tomato paste provides a slight tanginess. An ideal choice for cool evenings – it warms and offers comfort. The soup is served in a creamy texture after blending, making it soft and silky in taste. It can be enhanced with fresh herbs or a drop of olive oil for added aroma. It pairs wonderfully with rice or crusty bread.
1
Soak the beans overnight in the fridge, then drain the water.
- Red kidney beans: 200 g
2
Pour a glass of broth over the beans, leeks, and carrots, and cook until ready.
- Red kidney beans: 200 g
- Leek: 150 g
- Carrot: 1 piece
- Vegetable broth: 800 ml
3
Salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
4
Pour in the remaining broth, add soy sauce, cumin, nutmeg, and tomato paste.
- Vegetable broth: 800 ml
- Soy sauce: 4 tablespoons
- Ground caraway: to taste
- Ground nutmeg: to taste
- Tomato paste: 100 g
5
Blend everything until a homogeneous mass is obtained.
