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Curried Mung Bean Vegetable Soup


I’m so excited to be partnering with GOLO to create three scrumptious, wholesome, plant-based recipes which help a wholesome life-style. First up is that this straightforward, thick curried mung bean vegetable soup, which is hearty and healthful sufficient to be the principle occasion of your meal. Crammed with plant protein, compliments of mung beans, this vegan, gluten-free soup is also powered with the vitamin of quite a lot of greens and spices to offer an assortment of key vitamins to your food plan, similar to slow-digesting carbs, nutritional vitamins, minerals, and phytochemicals—plant compounds linked with lowered danger of power ailments. This recipe can also be heavy on taste, compliments of sunshine coconut milk, curry powder, turmeric, ginger, garlic, and cilantro. Make it right into a heartier meal by serving it over a scoop of cooked brown rice.

Curried Mung Bean Vegetable Soup

Curried Mung Bean Vegetable Soup

Curried Mung Bean Vegetable Soup

Curried Mung Bean Vegetable Soup

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Curried Mung Bean Vegetable Soup



  • Creator:
    The Plant-Powered Dietitian

  • Prep Time:
    12 minutes

  • Prepare dinner Time:
    56 minutes

  • Whole Time:
    1 hour

  • Yield:
    10 servings 1x

  • Weight-reduction plan:
    Vegan

Description

This thick, hearty, vegan, gluten-free soup is wealthy in vitamin and taste, but gentle sufficient to satisfy your well being targets.


  • 1 tablespoon olive oil
  • 1 giant onion, diced
  • 1-inch recent ginger, peeled, grated
  • 3 cloves garlic, minced
  • 1 small chili pepper (i.e., serrano, jalapeno), finely diced
  • 2 teaspoons curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 2 cups water, divided
  • 3 stalks celery, diced
  • 1 small bell pepper, diced
  • 2 medium (about 2 ounces every) carrots, sliced
  • 1 medium (about 11 ounces) summer season squash or zucchini, diced
  • 1/2 medium head (about 10 ounces) of cauliflower, chopped into small florets
  • 3 small tomatoes, diced
  • 1 ½ cups mung beans, dried
  • 4 cups vegetable broth
  • 1 (13.5-ounce) can gentle coconut milk
  • ¼ teaspoon salt (non-obligatory)
  • 1 cup recent cilantro, chopped


Directions

  1. Warmth oil in a big pot or Dutch oven.
  2. Add onions, ginger, garlic, and chili, and sauté over medium warmth for about 4 minutes, till greens are softened.
  3. Add curry powder, turmeric, cumin, and black pepper and sauté for a further 2 minutes.
  4. Add ¼ cup of the water, reserving the remaining water for later.
  5. Add celery, bell pepper, carrots, summer season squash or zucchini, cauliflower, and tomatoes, and sauté for five minutes.
  6. Add mung beans, remaining water (1 ¾ cups), vegetable broth, and lightweight coconut milk. Stir properly, cowl, and cook dinner over medium warmth for about 40-45 minutes, till mung beans and greens are tender.
  7. Season with salt as desired. Stir in recent cilantro. Serve instantly. Makes 10 (1-cup) servings.

Notes

Could serve with ½ cup cooked brown rice or different complete grains, if desired.

Vitamin

  • Serving Measurement: 1 serving
  • Energy: 190
  • Sugar: 7 g
  • Sodium: 331 mg
  • Fats: 3 g
  • Saturated Fats: 1 g
  • Carbohydrates: 32 g
  • Fiber: 9 g
  • Protein: 10 g

Key phrases: soup, vegan soup, wholesome vegan soup, wholesome soup recipe

 

Try the opposite wholesome, scrumptious, plant-based recipes I created for GOLO: Mung Bean Vegetable Stir-Fry and Tofu Bok Choy Noodle Skillet.

Recipes and images have been created as a part of a paid partnership with GOLO by Sharon Palmer, MSFS, RDN.

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