Recipe description
September 23, 2026
Ginger Adzuki Bean Aubergine Soup
A warming, fiber-rich soup with adzuki beans, aubergine, and fragrant ginger.
High Fiber
Whole Grains
Plant Based
88%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from adzuki beans, aubergine, carrot, onion, and garlic.
- Combines several colorful plant foods with polyphenol-rich ginger and olive oil.
- Provides plant protein, slow-digesting carbohydrates, and healthy fats in a satisfying bowl.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Bean, red
1
cup
Aubergine
1
piece
Ginger
1
tablespoon
Onion
1
piece
Garlic
2
piece
Vegetable broth
2
cup
Oil, olive
2
tablespoon
Carrot
1
piece
Soy sauce
1
teaspoon
Salt
1
teaspoon
Black pepper
1
teaspoon
Sesame oil
1
teaspoon
Instructions
1
Rinse the adzuki beans and simmer in water until tender, about 40 minutes, then drain.
2
Dice the aubergine, carrot, and onion; mince the garlic and grate the ginger.
3
Heat olive oil in a pot and sauté the onion and carrot until softened, about 5 minutes.
4
Add the ginger and garlic and cook for another minute until fragrant.
5
Add the aubergine and cook for 4 to 5 minutes until lightly browned.
6
Pour in the vegetable broth and add the cooked adzuki beans, soy sauce, salt, and black pepper.
7
Bring to a boil, then simmer for 15 minutes until the aubergine is tender.
8
Stir in the sesame oil, adjust the seasoning, and serve hot.
More Recipes For Your Gut
Nutrition
600 kcal
Calories
25 g
Protein
91 g
Carbohydrates
20 g
Fiber
12 g
Sugar
20 g
Fat
3 g
Saturated fat
2.4 g
Salt
FAQ
How many servings does this soup make?
The recipe makes 2 servings.
How long do the adzuki beans need to cook?
Rinse them, simmer in water for about 40 minutes, and drain once tender. Cooking time can vary.
Can I use canned adzuki beans?
Yes. Use drained and rinsed canned beans, adding them with the broth, and simmer until heated through.
Is this aubergine soup vegan?
Yes, all listed ingredients are plant-based. Check the labels of the vegetable broth and soy sauce if needed.
Can I make the soup without soy sauce?
Yes. Omit it or replace it with a small amount of tamari, adjusting the salt to taste.
How should I store leftover soup?
Cool it promptly, refrigerate it in a covered container, and use it within 2 to 3 days. Reheat thoroughly before serving.
Can I freeze ginger adzuki bean aubergine soup?
Yes. Freeze it in portions for up to 3 months. The aubergine may become softer after thawing.
Can I blend this soup?
Yes. Blend part or all of it for a smoother texture, taking care when handling hot liquid.
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