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Mung bean soup

Florence Lefebvre

Green soup recipe

More soups to warm your tummies and hearts this winter! This one is especially nourishing thanks to the main protein-packed ingredient mung beans.

You will also need some stock (homemade is best, but if you don’t have time, use a stock pot); 2 onions; 2 carrots; 200g of spinach or greens; 1 medium swede; one bay or laurel leaf; some fresh or crushed chilli; pepper; a lemon/lime; some umami dust to garnish.

Soak your mung beans overnight and cook them the next day for about 30 minutes. Leave them a little tender so that they can finish cooking in the stock. Drain them and put them on the side.

In a big saucepan, put a tablespoon of ghee and throw in the chopped onions, carrots and swede with the chilli. Stir regularly for about 10-15 minutes. Add the stock, mung beans, the bay or laurel leaf, pepper and cover. Once all the vegetables are almost cook, stir in your spinach or greens and simmer until soft.

Remove from the stove to cool down. Then put everything in a blender.

Pour the soup in a bowl and add some freshly squeezed lemon or lime to taste as well as the umami dust. Possibly add some tamari sauce or salt if you taste buds need an extra kick!

Enjoy… :-)