This mung bean soup combines Asian and Oriental flavours to make a healthy, delicious, nutritious meal in one bowl. It’s extremely high in daily dietary fibre requirements, and being only 223 calories per serving means this is a perfect weight loss soup too!
So how did Mung Bean Soup come to be?
Well, I’m always fascinated by the Asian and Oriental ingredients section in our local and specialist supermarkets and especially when I came across a large bag of Mung Dall.
I made this delicious mung bean soup with it!
Since then it’s become a staple addition to my foods list! 😀
I found a few soup recipes involving mung beans so I’ve been trying those out and changing the spices and after many versions I have ended up with this, mung bean (moong dall) soup.
You’ll love the spices that give it such a unique taste not to mention to amazing aromas in your kitchen.
For This Mung Bean Soup You May Need….
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Other Popular Bean Based Soup Recipes You Might Also Like
- This vibrant red pepper tomato and kidney bean soup is really tasty! A real feel good vegan and gluten free soup. Low in calories and fat. An excellent source of fibre!
- Cheesy cauliflower and white bean soup is a delicious way of creating a twist on the classic combination of cauliflower cheese in the form of a healthy versatile bean soup!
- Deliciously smooth, this carrot ginger and mung bean soup is warm and satisfying. The combination of carrot and ginger works so well together and mung beans are so good for you.
This mung bean soup combines Asian and Oriental flavours to make a healthy, delicious, nutritious meal in one bowl. It's extremely high in daily dietary fibre requirements, and being only 223 calories per serving means this is a perfect weight loss soup too!
Mung Bean (Moong Dall) Soup Recipe
Not only is this soup extremely healthy and low calorie but you’ll find the smell of it whilst it’s cooking intoxicating!
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Mung Bean (Moong Dall) Soup
- Soak 200g mung beans (Mung Dall) overnight.
- Low calorie cooking spray
- 2 medium onions , diced
- 3 garlic cloves finely chopped
- 1 thumb tip sized pierce of ginger finely chopped
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp hing / asafoetida
- 1/2 tsp turmeric
- 1 L vegetable stock
- Salt and pepper
- Freshly chopped Coriander
- Rinse the mung beans in cold running water.
- Spray the bottom of a large saucepan, 5 times, with the low cal cooking spray. Turn on a high heat under the saucepan and wait until the oil bubbles, then turn down to a low heat. You could also use 1 tbsp. olive oil.
- Add the diced onion and soften it, stirring continuously for about 3 – 4 minutes, then add the chopped garlic and ginger adding drops of hot water if the mixture becomes dry and begins to stick and continue to stir for a further 2 – 3 minutes.
- Add the cumin, coriander, hing/asafoetida and turmeric and stir all together cooking for a minute or so.
- Add the mung beans stir together well, add the vegetable stock, and bring to the boil and turn down to simmer gently for 45 minutes until all the mixture is completely softened. Remove from the heat.
- When the soup has cooled, blitz it in a blender / food processor and return to the pan and season to taste with salt and pepper.
- Garnish with Coriander and serve.