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
Scale
- 2 tbsp olive oil
- 1 large leek, chopped
- 1 medium carrot, diced
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1 tbsp curry powder
- 1/2 tsp red chili flakes
- 2 tbsp tomato paste
- 1 cup mung beans, rinsed
- 2 medium potatoes, diced
- 1 medium zucchini, diced
- 1 can (14 oz) crushed tomatoes
- 4 cups vegetable stock
- 2 bay leaves
- 1 can (13.5 oz) coconut milk
- 1/4 cup fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp 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