Ingredients with Measurements:
- 1 cup dried mung beans
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot
- Immersion blender or blender
Step-by-step instructions:
1. Rinse the mung beans and soak them in water for at least 4 hours or overnight.
2. In a large pot, sauté the onion and garlic until softened.
3. Add the curry powder, cumin, and coriander and cook for 1 minute.
4. Drain the mung beans and add them to the pot along with the vegetable broth, diced tomatoes, carrots, celery, salt, and black pepper.
5. Bring the soup to a boil, then reduce the heat and simmer for 45 minutes or until the mung beans are tender.
6. Use an immersion blender or transfer the soup to a blender and puree until smooth.
7. Stir in the chopped cilantro.
8. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Simmer on low heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 1g
- Carbohydrates: 39g
- Fiber: 13g
- Protein: 13g
Substitutions for ingredients:
- You can use any type of beans instead of mung beans.
- You can use chicken broth instead of vegetable broth.
- You can use canned or frozen vegetables instead of fresh ones.
Variations:
- Add diced potatoes or sweet potatoes for a heartier soup.
- Add coconut milk for a creamier soup.
- Add diced chicken or shrimp for a protein boost.
Tips and tricks:
- Soaking the mung beans overnight will reduce the cooking time.
- Use an immersion blender for easier blending and less mess.
- Adjust the spices to your taste.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat the soup on the stove or in the microwave until hot.
Presentation ideas:
- Serve the soup in bowls with a dollop of yogurt or sour cream on top.
- Garnish with fresh cilantro or chopped green onions.
Pairings:
- Serve with crusty bread or naan.
Suggested side dishes:
- Roasted vegetables
- Salad
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer it for longer to reduce the liquid.
Food safety advice:
- Make sure to soak the mung beans for at least 4 hours to reduce the risk of food poisoning.
Food history:
- Mung beans have been used in Asian cuisine for thousands of years and are a staple in Indian cooking.
Flavor profiles:
- The soup is savory and spicy with a hint of sweetness from the carrots.
Serving suggestions:
- Serve the soup as a main dish for a vegetarian meal or as a starter for a larger meal.
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Region: Indian