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.
So, I read about it extensively and discovered that it was mung beans which are nutrient rich, low in calories AND provide protein, vitamins and fibre to our daily diets.
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….
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product, I’ll get a small commission (at no extra cost to you of course).
If you do click through, then thanks for being a part of Neil’s Healthy Meals!
Equipment
This is the set of pans I recommend for cooking with.
The set includes 16, 18, 20 cm saucepans, 1 x 14 cm milk pan and 1 x 24 cm fry pan.
The pans are suitable for all hobs including induction.
They come with a 1-year guarantee which can be extended to a 10-year warranty when you register the product.
Subscribe to Neil's Healthy Meals
Don't miss future updates and new recipes. Make sure you’re subscribed to Neil’s Healthy Meals.
Subscribe here to add your email to the subscription list.
And you can follow me too via your favourite social channels :-
Facebook, Pinterest, Twitter, Instagram, Bloglovin & YouTube.
*I do not use your email for anything else other than adding you to my blog subscription list which you can opt out of at any time.
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.
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 Recipe
The following links and any links in the recipe card below are affiliate links.
This means that if you click on it and then buy that product I’ll get a small commission (at no extra cost to you of course).
If you do click through then thanks for being a part of Neil’s Healthy Meals!
Equipment
Ingredients
- 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
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon hing / asafoetida
- ½ teaspoon turmeric
- 1 L vegetable stock
- Salt and pepper
- Freshly chopped Coriander
Instructions
- 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.
Deb
Hi, Neil.
It would be lovely if the nutrition information would download when you hit print for one of your recipes.
I am just as interested in the nutritional content as the ingredients when I am doing my meal planning now that I am trying to learn to eat tastey, healthy and inexpensive foods.
This recipe looks like it will hit all my targets. Thanks so much for sharing.
Deb (from Alberta, Canada)
neil@neilshealthymeals.com
Hi Deb,
Thank you for your comment. I'm delighted that you are finding Neils Healthy Meals a help in your meal planning! 😀
The information on the nutrition label contains more nutritional details than the recipe program would allow me to enter into that. So in order to give people as many details as possible, for them to make their own choices in their diet planning it is a separate print off. You can print it off separately by clicking on it and then right clicking over it and then hit print. I know it would be ideal to be included with the recipe print but currently they are two different pieces of information.
If you would like me to email you the Nutrition Label separately for your meal planning for this recipe, then feel free to email me using the contact form in the menu above. 🙂
Thanks!
Neil