Description
This mung bean soup combines nourishing mung beans, vibrant vegetables, and creamy coconut milk for a comforting and flavorful dish. Ideal for quick dinners or meal prep!
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
- Pepper
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté leeks and carrots until softened.
- Add garlic and ginger, cook until fragrant.
- Stir in curry powder and red chili flakes, bloom for a minute.
- Mix in tomato paste, then add mung beans, potatoes, zucchini, crushed tomatoes, stock, and bay leaves.
- Bring to a boil, then simmer for 40 minutes until beans are tender.
- Stir in coconut milk; season with salt and pepper.
- Serve warm, garnished with parsley.
Notes
Avoid overcooking the mung beans to prevent mushiness.
This soup is versatile, feel free to swap ingredients based on what’s available.
For extra creaminess, blend a portion of the soup and return it to the pot.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg