Mung Bean Soup
Thick and creamy green Mung Bean Soup with summer vegetables.
Servings: 4
Calories: 332kcal
Ingredients
- 200 grams (1 cup) dry mung beans (whole green not split)
- 100 grams (1 small) onion minced
- 2 large garlic cloves finely chopped
- 200 grams (1 medium) ripe tomato diced
- 70 grams (1 large) carrot diced
- 140 grams (1 small) zucchini diced
- 1 branch of celery (including the leaves) finely chopped
- 60 ml (¼ cup) extra virgin olive oil + extra to drizzle on top
- 2-3 tablespoons lemon juice
- 1 teaspoon dried oregano
- 750 ml (3 cups) hot water or vegetable stock
- sea salt + ground pepper
Instructions
- Soak mung beans for 2-3 hours in plenty of cold water.
- Bring to a boil for 2 minutes, then drain.
- Add the mung beans, onion, garlic, tomato, carrot, zucchini, celery, and 750 ml water or stock to a cooking pot and bring to a simmer. Season with salt and pepper.
- Cook over medium-low heat for about an hour, or until the mung beans are tender.
- Stir in the olive oil, lemon juice, and oregano.
- Simmer for 10 minutes longer, stirring occasionally, until thick and creamy. If necessary, raise the heat slightly to help the soup thicken.
- Serve drizzled with raw extra-virgin olive oil, and season with freshly ground pepper on top.
Nutrition
Serving: 1serving | Calories: 332kcal | Carbohydrates: 40g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 27mg | Potassium: 946mg | Fiber: 10g | Sugar: 8g | Vitamin A: 3478IU | Vitamin C: 22mg | Calcium: 100mg | Iron: 4mg