Description
This Mung Bean Soup offers irresistible flavor and simple preparation, combining creamy coconut milk, tender mung beans, and vibrant veggies. Perfect for comforting dinners and healthy meals!
Ingredients
- Olive Oil
- Leeks
- Carrot
- Garlic
- Fresh Ginger
- Curry Powder
- Red Chili Flakes
- Tomato Paste
- Mung Beans
- Potatoes
- Zucchini
- Crushed Tomatoes
- Vegetable Stock
- Bay Leaves
- Coconut Milk
- Fresh Parsley
- Salt
- Black Pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté leeks and carrots for 4-5 minutes until softened.
- Add garlic and ginger, cooking for another minute.
- Stir in curry powder and red chili flakes, then cook for 1 minute more.
- Add tomato paste, mung beans, potatoes, zucchini, crushed tomatoes, vegetable stock, and bay leaves; stir well.
- Bring the soup to a gentle boil, then reduce heat and simmer uncovered for 40 minutes until mung beans are tender.
- Remove bay leaves and stir in coconut milk, adjusting consistency with vegetable stock if necessary.
- Serve warm, garnished with fresh parsley.
Notes
Substitute olive oil with coconut oil for a tropical twist.
For a creamy texture, blend a portion of the soup before serving.
Store leftovers in the fridge for up to four days or freeze for three months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg