Description
Experience the comforting flavors of mung bean soup with its creamy texture and vibrant ingredients, making it a perfect meal for any occasion.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 medium leeks
- 1 medium carrot
- 4 garlic cloves
- 1 tablespoon fresh ginger
- 2 tablespoons curry powder
- 1/4 teaspoon red chili flakes
- 1 tablespoon tomato paste
- 2 cups mung beans
- 1/2 pound potatoes
- 1 medium zucchini
- 1 can (14 oz / 400 g) crushed tomatoes
- 6 cups vegetable stock
- 2 bay leaves
- 1 (14 fl oz / 400 ml) coconut milk
- A handful fresh parsley
- Salt and freshly ground black pepper
Instructions
- Heat the oil in a large pot over medium heat; add leeks and carrots and sauté until soft.
- Stir in garlic and ginger; cook until aromatic then add curry powder and red chili flakes.
- Mix in tomato paste, then add mung beans, potatoes, zucchini, crushed tomatoes, vegetable stock, and bay leaves.
- Bring to a boil, then reduce heat and simmer for 40 minutes until mung beans are tender.
- Remove bay leaves, stir in coconut milk, and adjust with stock for desired consistency.
- Season with salt and pepper, garnish with parsley, and serve warm.
Notes
Store leftovers in airtight containers; they stay fresh for 4-5 days in the fridge.
Freeze for up to three months; reheat gently on the stovetop with a splash of stock.
Avoid overcooking mung beans to maintain a good texture.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg