Mung Bean Soup
Ginger, garlic, and a spice-infused tomato broth make this Mung Bean Soup a delicious and healthy vegetarian meal that is so easy to make. Serve it with rice or roti for a satisfying plant-protein-packed meal.
- Prep time
- 10 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons grapeseed oil
- 1 large yellow onion
- 5 cloves garlic
- 1 inch chunk of fresh ginger
- 3 stalks celery
- 2 carrots
- 2 cups green mung beans
- 7 cups vegetable broth
- 1 –2 cups water
- 6 oz can of tomato paste
- 3 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1/2 teaspoon turmeric
- 1/2 cup full fat coconut milk
- Salt and black pepper to taste
- Parsley and/or cilantro to garnish
Instructions
- 1
You start by washing the mung beans by sloshing them around in a bowl of cold water. Empty the water out of the bowl using a sieve or colander with small holes, so the mung beans won’t get through them. Fill the bowl with clean water, repeat this a few times until the water runs clean, and set aside.
- 2
Peel the onion, ginger, garlic and dice them.
- 3
Sauté the peeled and chopped onion, ginger, and garlic in the grapeseed oil, over medium heat, for about 5 minutes.
- 4
Wash and chop the carrots and celery while the onion, ginger, and garlic are sautéing.
- 5
Then add in the chopped carrots, celery, coriander, smoked paprika, turmeric, tomato paste, vegetable broth, water, and mung beans and give them a good stir.
- 6
Cover the pan and let this cook for about 40 minutes, or until the mung beans are tender.
- 7
Then, remove the cover, add in the coconut milk, and stir well.
- 8
If it is too thick, add in more water and/or coconut milk to thin it out so it's the consistency you prefer.
- 9
Season with salt and black pepper to taste.
- 10
Serve warm, garnished with fresh parsley or fresh cilantro, a chunk of crusty bread or roti, and enjoy!