Description
This Mung Bean Soup is a delightful blend of hearty ingredients, creating a comforting bowl that is perfect for quick dinners or meal prep. Enjoy this vegan and gluten-free dish any time!
Ingredients
- Olive oil
- Leeks
- Carrot
- Garlic cloves
- Fresh ginger
- Curry powder
- Red chili flakes
- Tomato paste
- Mung beans
- Potatoes
- Zucchini
- Crushed tomatoes
- Vegetable stock
- Bay leaves
- Coconut milk
- Fresh parsley
- Salt and pepper
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped leeks and carrots until softened.
- Add garlic and ginger, cooking until fragrant.
- Stir in curry powder and red chili flakes, then mix well.
- Incorporate tomato paste, mung beans, potatoes, and zucchini.
- Pour in crushed tomatoes and vegetable stock, then add bay leaves.
- Bring to a boil, then reduce heat and simmer for 40 minutes.
- Remove bay leaves, stir in coconut milk, and adjust seasoning.
- Fold in chopped parsley before serving.
Notes
Store leftovers in an airtight container for 3-4 days.
Freeze soup in portions for up to 3 months.
Adjust seasoning to taste before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg