It is Pre-Spring here, that season that begins around Mid August when the weather suddenly injects the coldness with weather so warm and beautiful that it makes you wonder how you ever made it through the winter. The garden begins to fill with colour. The nights are warmer and translucent with clear skies and full moon brilliance. Magpies warble in the long night shadows, singing Spring into being.

And then it is cold again, and in the cold of night, a soup is cooked that is warming, from Adzuki Beans and Sesame Oil and Mirim, but with the taste of Spring from a large, large bunch of Parsley. A soup that helps the transition of Winter into Spring.


lucy’s adzuki and celery leaf soup (I used parsley and did not make the millet balls)




Author: Ganga108

Heat in the Kitchen, Cooking with Spirit. Temple junkie, temple builder, temple cleaner. Lover of life, people, cultures, travel. Champion of growth, change and awareness. Taker of photos. Passionate about family. Happy.

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