When I went to visit Michelina recently it was a very cold day and she had developed this gorgeous heart-warming soup, low in fat, high in fibre and packed with metabolism-boosting Cayenne Pepper and Ginger.

We enjoyed it for lunch together and I was thrilled (and a little proud) to see she had embraced the food principles in my book “Half The Woman I Was”.

Feel free to adjust the cayenne pepper and ginger to your desired levels, but as these are the most ‘active’ ingredients in this soup, more is better.

If you’ve got fructose-mal absobtion then don’t use onion or leek, just substitute more celery for them.

For those who have a bean problem result in excessive or uncomfortable wind, you’ll be pleased to read that adzuki beans are one of the lowest gas-producing beans. Most importantly, learn how to prepare them properly by reading my article “Are Legumes A Has Bean” here and you should suffer only minimally, if at all.

Finally if you’re making your own home-made chicken stock, be sure to let it cool in the fridge overnight and skim the fat before use. If you don’t have time then feel free to grab a pack of Campbells Salt Reduced Chicken or Vegetable stock instead. It’s not quite as good as home-made, but it will do nicely.

Enjoy!

Ingredients:

1 cup of Adzuki beans

3 full sticks of Celery

3 medium Carrots

1 leek or onion

3 small cloves of garlic

2” piece of Ginger root

1 litre home-made chicken stock, fat skimmed off

½ teaspoon Cayenne pepper

1 teaspoon Coconut oil

Fresh Coriander and Parsley

Himalayan sea salt

 

Method:

1. Soak adzuki beans over night

2. Put the adzuki beans in a saucepan and cover with water

3. Bring saucepan to the boil

4. Simmer for about 40 minutes until the beans are cooked

5. Once cooked, rinse, drain and set aside.

6. Finely chop the celery, leek/onion and garlic

7. Chop the carrot into slightly larger pieces

8. Roughly chop the fresh herbs

9. Finely grate the ginger

10. Sauté leek or onion, garlic, ginger in coconut oil for a few minutes until the leek/onion is translucent.

11. Add all of the other ingredients and bring to a boil

12. Simmer for 30 to 40 minutes until all ingredients are cooked

13. Taste for and additional seasoning

14. Serve and garnish with additional fresh chopped herbs.

 

Nutritional Information

1 Recipe Serves 3 and 1 serving contains:

255 Calories

3.3g fat (of which 2.0g is saturated)

13.5g protein

46.0g carbohydrate (of which 12.5g are sugars)

11.4g fibre