Description

This Mung Bean Soup is a comforting dish filled with vibrant flavors, fresh vegetables, and creamy coconut milk, making it a quick and nutritious weeknight meal.

Ingredients

Scale

2 tbsp olive oil
2 leeks, chopped
1 large carrot, diced
3 cloves garlic, minced
1 inch fresh ginger, grated
1 tbsp curry powder
1/2 tsp red chili flakes
2 tbsp tomato paste
1 cup mung beans, rinsed
2 medium potatoes, diced
1 medium zucchini, diced
1 can (14 oz) crushed tomatoes
4 cups vegetable stock
2 bay leaves
1 can (14 oz) coconut milk
1/4 cup fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper

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Instructions

Heat olive oil in a large pot over medium heat and sauté leeks and carrots for 4-5 minutes.
Add garlic and ginger, cooking for another minute; stir in curry powder and red chili flakes for an additional minute.
Mix in tomato paste, then add mung beans, cubed potatoes, zucchini, crushed tomatoes, vegetable stock, and bay leaves; stir to combine.
Bring to a boil, then simmer for about 40 minutes or until mung beans are tender, stirring occasionally.
Remove bay leaves, stir in coconut milk, and adjust consistency with more vegetable stock if needed.
Season with salt and pepper, add fresh parsley, and serve.

Notes

Store in an airtight container in the fridge for up to 5 days or freeze for 3 months.
For a richer flavor, allow the soup to sit for a while before serving to enhance taste.
Be cautious not to overcook the mung beans; they should be tender but not mushy.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Sodium: 450mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg