Stress Busting Mung Bean Soup

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The mellow flavour and delicate texture of the tiny mung bean makes it one of the easiest and most versatile legumes to prepare and that is why it is a firm staple in my kitchen. My vegetarian mother used to make a mean mung bean casserole when I was little, I guess I am a bit biased, and to this day there is something incredibly soothing about eating this filling and meat free dish. But mung beans can blow both hot and cold and although they are delicious in soups and casseroles they are euqally fabulous raw and sprouted in salads – perhaps mixed with nuts and seeds, spinach, kale and a zingy ginger dressing. Just saying…

Mung beans are absolutely packed with potassium, magnesium, fibre and vitamin B which makes them ideal for:

  • combatting stress (magnesium and vitamin B)
  • cleansing your gut (good fibre)
  • manage your blood sugar (slow release of carbs)
  • cardiovascular health (potassium)

They are also considered a cleansing food, both when cooked and when sprouted raw, due to their high fibre content and ability to scoop up that which we don’t want left behind. Here in England mung beans are easy to source and available in very LARGE packs at the local supermarkets due to its frequent use in Asian cooking. While I’m there I also make sure I pick up big bags of turmeric which makes a lot more sense than those little glass jars you normally find in the shops. I invite you to try this soup at home and settle in for a mellow, warming bowl of goodness.

Stress Busting Mung Bean Soup

2 cups pre-soaked mung beans (at least 8 hours)

1 large celery stalk, chopped

1 large carrot, chopped

1 onion, chopped

2 garlic cloves, chopped or pressed

500 ml x Kallo organic vegetable bouillon stock

3/4 can coconut cream (thicker than the milk)

Generous sprinkling of turmeric until colour turns a warm ochre

3 large cherry tomatoes, halved

1 large tbsp coconut oil

Sprig of parsley

Salt + pepper to taste

Rinse the mung beans thoroughly in cold water. I would do this several times over until the water runs clear and without ‘froth’. Fry the onion and garlic in the coconut oil until soft, not burned. Add the turmeric and stir to distribute its colour. Add the mung beans and stir for a minute or two, let them get coated by the coconut oil and turmeric. Add the rest of the vegetables (bar the tomatoes and parsley) and stock and bring to boil. Let simmer for about 30 minutes. Add the coconut cream and tomatoes to the soup and simmer for another 5 minutes then remove from heat. Season to taste and finish off with a sprig of parsley. Enjoy! x

 

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