Ingredients with Measurements:
- 1 cup mung beans, soaked overnight
- 4 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1 zucchini, chopped
- 1 cup spinach leaves
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until soft.
2. Add cumin, turmeric, and paprika and stir for 1 minute.
3. Add mung beans and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the beans are tender.
4. Using a blender or immersion blender, blend the soup until smooth.
5. Add chopped carrot, celery, and zucchini to the soup and simmer for 10-15 minutes or until the vegetables are tender.
6. Add spinach leaves and stir until wilted.
7. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 50-60 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 180
Protein: 8g
Fat: 6g
Carbohydrates: 25g
Fiber: 8g
Substitutions for ingredients:
- Mung beans can be substituted with lentils or chickpeas.
- Vegetable broth can be substituted with chicken or beef broth.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add diced tomatoes for a tangy flavor.
- Add coconut milk for a creamier texture.
- Add diced potatoes for a heartier soup.
Tips and tricks:
- Soak mung beans overnight to reduce cooking time.
- Use an immersion blender for a smoother texture.
- Adjust seasoning to taste.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in a bowl with a drizzle of olive oil and a sprinkle of paprika.
Garnishes:
Garnish with chopped fresh herbs such as parsley or cilantro.
Pairings:
Serve with crusty bread or crackers.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or water.
- If the soup is too thin, simmer for longer to reduce the liquid.
Food safety advice:
- Make sure to soak the mung beans overnight to reduce cooking time and ensure they are fully cooked.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Mung bean soup is a traditional dish in many Asian countries, including China, Korea, and India.
Flavor profiles:
This soup has a savory and slightly spicy flavor with a creamy texture.
Serving suggestions:
Serve as a main dish or as a side dish with other Asian-inspired dishes.
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