Whenever I’m having a tough day, I’m looking forward to getting home and cocooning with a hearty bowl of bean or lentil soup. With loads of spices to warm my tummy and crank up my immune system. I find it so nourishing and satisfying.

mungbean_coconut_soup72

This recipe arose one day when I wasn’t feeling like going out for groceries. I decided to use everything I had left at home. You can imagine that it’s a very forgiving recipe. You can leave out or add ingredients as you wish. This is just my version.
Ingredients:
  • 1,5 liters water
  • 1 can of coconut milk
  • 350 grams mung beans (dry)
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tbsp fresh grated ginger
  • 1 lemon or lime (organic)
  • 2 onions diced
  • 3 cloves of garlic diced or crushed
  • 1 large sweet potato in small cubes
  • 1 zucchini in small cubes
  • a small bunch of fresh mint
  • little bit of oil to sauté in
  • salt to taste
Sauté the onions and garlic in some oil until soft and translucent. Add the spices and let them sauté with the onions to release their aromatic oils. Add the mung beans and stir for two minutes. Cover with 1,5 litres of water and add a can of coconut milk. Bring up to a boil and simmer for 30 minutes. Stir occasionally. Add the sweet potato, zucchini and ginger and cook for another 10 to 15 minutes. When the beans are cooked properly (they become soft and mushy) you can add the salt. When salt is added to legumes before they’re cooked they won’t be able to soften properly. I add a teaspoon of salt. But it’s up to your taste. Finally add zest and juice of a lemon and chopped fresh mint. I like this soup to be mushy and junky at the same time so I give it a few pulses with my stick blender.
A dollop of Greek yoghurt or cashew sour cream on top adds a refreshing creaminess to the soup.

 

 

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