This mung bean soup hits every note for a perfect meal- it is warming and filling, creamy and chunky, spiced but not spicy. It just makes sense once you try it!
- 2 Stalk Celery stalks Chopped
- 1 cup Dried Mung Beans
- 1 Tablespoon Curry Powder
- 1 Cup Plum Tomatoes Chopped
- 2 Carrots Chopped
- 5 Cups Vegetable Stock
- 2 Teaspoon Turmeric Powder
- 1 Teaspoon Crushed red pepper flakes ( or less depending on taste)
- 1 Zucchini Chopped
- 1 Handful Kale (approx. 2 cup) Chopped
- A handful of Fresh Cilantro Chopped
- 1 Large Onion Chopped
- 3 Clove Garlic
- 1 Tablespoon Olive oil
- 2 Bay Leaves
- 1 Tablespoon Fresh Ginger grated
- 1 Can Coconut milk
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Add the oil in a medium pot over medium heat. Add onion and ginger- sauté for 3 minutes and then add the garlic. Add curry powder and turmeric and sauté for another minute until onion is soft but be careful not to burn the garlic. Add celery, carrots, and tomatoes. Stir in mung beans and stock. Submerge bay leaves, and bring to a boil. Reduce heat and simmer covered for 35 minutes. I checked on mine every 10 minutes and added more water as needed - until you see the consistency to be like a very thick soup. Add the zucchini and kale- cover a allow the kale and zucchini to cook for 15 minutes. Remove from heat and discard bay leaves. Stir in cilantro and coconut milk. Season to taste with salt and pepper. Serve with fresh naan or toasted bread.
