Healthy and Nourishing Mung Bean Soup (Vegan)

Healthy and Nourishing Mung Bean Soup (Vegan)

This simple Mung Bean Soup recipe is packed with bright flavours. Sweet leeks, lemon, and dill combined with protein-packed mung beans make a healthy and delicious vegan soup that's a breeze to make.

Course Soup

Cuisine Mediterranean

Diet Vegan, Vegetarian

Keyword Mung Bean Soup

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 230kcal

Author Katie Trant

Ingredients

1 cup mung beans rinsed and checked for stones
3 Tablespoons extra virgin olive oil
1 large leek thinly sliced
3 cloves garlic crushed
1 ½ cups diced carrot approx 3 large carrots
1 ½ cups diced potato approx 1 large
1 cup diced celery 2-3 stalks
2 bay leaves
5 cups vegetable broth
1 large lemon juiced
2 Tablespoons fresh dill chopped
6 ounces frozen spinach

US Customary - Metric

Instructions

Place the mung beans into a saucepan and cover with water. Bring to the boil, the turn the heat off and put a lid on the pot. Set aside to soak while you're preparing the rest of the ingredients for the soup.
1 cup mung beans
While the beans are soaking, prepare the vegetables. Slice the leeks, peel and dice the carrots, dice the celery, dice the potato, and crush the garlic.
Heat 3 Tablespoons of olive oil in a large heavy-bottomed pot over medium-high heat.
3 Tablespoons extra virgin olive oil
Add the sliced leek, and sauté until it softens and becomes a bit translucent.
1 large leek
Add the potatoes, celery, carrots, crushed garlic, and bay leaves to the pot and stir to combine.
3 cloves garlic, 1 ½ cups diced carrot, 1 ½ cups diced potato, 1 cup diced celery, 2 bay leaves
Sauté the vegetables, stirring frequently, for about 5 minutes.
Drain the mung beans and give them a quick rinse.
Add the beans to the pot with the vegetables, along with 5 cups of vegetable broth.
5 cups vegetable broth
Bring to a boil, then reduce the heat to medium-low and put a lid on it.
Simmer until the beans are tender, about 15-20 minutes if you have soaked them first.
Once the beans are tender, add the lemon juice, dill, and frozen spinach. Stir through, taste, and season with salt and pepper.
1 large lemon, 2 Tablespoons fresh dill, 6 ounces frozen spinach
Serve hot, with lots of dill on top for garnish.

Notes

Nutrition values are an estimate only

Nutrition