1 vegetable stock cube

1 tbsp miso paste

2 carrots

1 small squash, roughly chopped

1 onion, peeled and sliced

1 handful chervil

1 handful sprouted seeds

1 head chicory

1 radish per chicory leaf

 

Use 1 C. aduki beans to 3 C. water. Add the veggie stock cube to the water, bring to the boil and simmer 30 minutes. (If you add a strip of the seaweed kombu to the stew, it adds lots of fantastic nutrients to your meal. Rinse one strip under water and add to stew. You don’t have to eat the seaweed to get the nutrients). Half way through the 30 minutes, add the squash. At the en of the 30 minutes, add the onion and carrots. Add the chervil and garnish with chicory, sprouted seeds and radishes.

 

 

Yield:

Calories:

Fat:

Fiber: