The last vegan dish of January. I love soup and this is mung bean soup. Some people ask me what mung beans are. The mung bean is the green top of the bean sprout.
You can buy mung beans in many stores these days. I bought them at the Albert Heijn. If you love bean soup or beans in general you should definitely try mung beans as well and it’s that time of the year for a good tasty bean soup!
What you need:
Approximately 2 l. water
75 gr. cut onion
175 gr. mung beans
200 gr. cut pumpkin
5 cloves of garlic (pressed)
a little bit dried lavas root
65 gr. sliced leek
1 tablet organic vegetable stock
Herb powders: some turmeric, coriander and curry
Topping: chopped celery and dry garlic
Cook the mung beans in the water with the cut onion, pressed cloves of garlic, lavas root, organic vegetable stock.
Throw the cut pumpkin, sliced leek and herb powders in the casserole when the mung beans are cooking for 30 to 45 minutes. You can keep pouring water if it runs dry.
Cook everything till the mung beans are soft and totally blended with the water (just like when you make lentil or split pea soup).
Sprinkle Himalayan salt as needed and the topping when you have poured the soup in your bowl and bon apetit!