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.
When I’m cooking this soup the spicy aroma in my kitchen reminds me of Sunday Curry!
I can’t wait to experiment with the other Asian / Oriental Beans I can see available too…..watch this space. 🙂
This mung bean (moong dall) soup combines Asian and Oriental flavours to make a healthy, delicious, nutritious meal in one bowl.
- 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.
I’m still in dire need of trying to get the garden fence painted in time for the worst of the winter weather (I’ll keep going on about this until it’s done!). At the moment, it’s just really rainy and warm, so no possibility of getting out to finish it. Argh!
Still, as I’ll be sitting in a large tent in Glasgow Green for this years Oktoberfest on Saturday, I’ll be miles away from those such worries….. 😉
Have a good one, catch up with you next week!
Let me know what you think about this mung bean (moong dall) soup, I love to hear your comments.
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