Description
Mung Bean Soup offers a comforting warmth with its blend of spices, fresh vegetables, and creamy coconut milk. It’s a simple yet flavorful dish, perfect for any meal and adaptable for various diets.
Ingredients
- Olive oil
- Leeks
- Carrot
- Garlic
- Ginger
- Curry powder
- Red chili flakes
- Tomato paste
- Mung beans
- Potatoes
- Zucchini
- Crushed tomatoes
- Vegetable stock
- Bay leaves
- Coconut milk
- Fresh parsley
- Salt
- Freshly ground black pepper
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté leeks and carrots until softened (4-5 minutes).
- Add garlic and ginger, then sauté for another minute.
- Stir in curry powder and red chili flakes, cooking for one more minute.
- Mix in tomato paste, mung beans, potatoes, zucchini, crushed tomatoes, stock, and bay leaves.
- Bring to a boil, then let simmer for about 40 minutes.
- Stir in coconut milk and adjust consistency if needed.
- Season with salt and pepper, and garnish with fresh parsley.
Notes
Store soup in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
For thicker soup, consider blending a portion and stirring back in.
Adjust seasoning to personal taste before serving.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg