Mung Bean Soup
Cozy Up with a Bowl of Mung Bean Soup: A Flavorful Indian Delight
Looking for a hearty, healthy, and incredibly flavorful soup to warm you up? Look no further than this vibrant Mung Bean Soup! Inspired by the rich culinary traditions of India, this soup is packed with nutrients, easy to make, and perfect for a comforting weeknight dinner or a satisfying lunch.
Mung beans, a staple in Indian cuisine, are a fantastic source of protein and fiber. They cook relatively quickly and have a wonderfully mild, slightly nutty flavor that lends itself beautifully to a variety of dishes. In this soup, they combine with a colorful medley of vegetables, aromatic spices, and creamy coconut milk to create a truly unforgettable experience.
What makes this Mung Bean Soup special?
- Flavorful Spice Blend: We use a combination of curry powder, turmeric, and a touch of crushed red pepper flakes to create a warm, inviting flavor profile. Adjust the red pepper flakes to your spice preference!
- Nutrient-Packed: This soup is brimming with vitamins and minerals from the mung beans, carrots, celery, kale, and other vegetables.
- Easy to Customize: Feel free to swap out vegetables based on what you have on hand or what’s in season. Spinach, sweet potatoes, or even cauliflower would be delicious additions.
- Vegan & Gluten-Free: This recipe is naturally vegan and gluten-free, making it a great option for those with dietary restrictions.
Tips for the Perfect Mung Bean Soup:
- Soaking the Mung Beans (Optional): Soaking the mung beans for a few hours (or overnight) can help reduce cooking time, but it’s not essential. If you don’t have time to soak, simply rinse them thoroughly before adding them to the pot.
- Adjusting the Consistency: If you prefer a thicker soup, you can use an immersion blender to partially blend it. If you like it thinner, add more vegetable stock.
- Spice Level: Don’t be afraid to experiment with the amount of crushed red pepper flakes. Start with a small amount and add more to taste.
Serving Suggestions:
Serve this Mung Bean Soup with warm naan bread or toasted pita for dipping. A dollop of plain yogurt or a sprinkle of fresh cilantro adds a lovely finishing touch.
Frequently Asked Questions
Q: Can I use different beans?
A: While mung beans are traditional and offer a unique flavor and texture, you could substitute red lentils for a similar consistency. Other beans may require longer cooking times.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup spicy?
A: The recipe includes a small amount of crushed red pepper flakes for a gentle warmth. You can easily adjust the amount to suit your spice preference.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to a freezer-safe container. It will keep in the freezer for up to 2 months.
Mung Bean Soup
Ingredients
- 2 stalks Celerly Chopped
- 1 cup Dried Mung Beans
- 1 Tablespoon Curry Powder
- 1 cup Plum Tomatoes Chopped
- 2 carrots Carrots Chopped
- 5 cups Vegetable Stock
- 2 Teaspoon Turmeric Powder
- 1 Teaspoon Crushed red pepper flakes or less depending on taste
- 1 Zucchini Zucchini Chopped
- 2 cup Kale Handful, chopped
- 1 handful Fresh Cilantro Chopped
- 1 Large Onion Chopped
- 3 cloves Garlic
- 1 Tablespoon Olive oil
- 2 Bay Leaves Bay Leaves
- 1 Tablespoon Fresh Ginger grated
- 1 Can Coconut milk
Instructions
- Add the oil in a medium pot over medium heat. Add onion and ginger- sauté for 3 minutes and then add the garlic. Add curry powder and turmeric and sauté for another minute until onion is soft but be careful not to burn the garlic. Add celery, carrots, and tomatoes. Stir in mung beans and stock. Submerge bay leaves, and bring to a boil. Reduce heat and simmer covered for 35 minutes. I checked on mine every 10 minutes and added more water as needed – until you see the consistency to be like a very thick soup.
- Add the zucchini and kale- cover a allow the kale and zucchini to cook for 15 minutes.
- Remove from heat and discard bay leaves. Stir in cilantro and coconut milk. Season to taste with salt and pepper. Serve with fresh naan or toasted bread.
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