Posted in Gluten Free, Healthy eating, Vegan, Vegetarian

Mung bean and spinach soup

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150g Mung beans
1 leek
1 small piece fresh ginger
2 cloves garlic
Half teaspoon turmeric
Half teaspoon crushed coriander seeds
Half litre vegetable stock
1 tablespoon olive oil
150g spinach
Juice of half a lime

  1. Put small layer of water in a pan and add leek, ginger (chopped small), garlic, turmeric and coriander
  2. Bring to the boil then simmer until leek has softened
  3. Add olive oil, stock and washed mung beans and cook to packet instructions
  4. Once beans are cooked, add spinach and lime juice and stir until spinach has wilted

Serve with chunky bread.

I like this one, the lime and ginger add a bit of bite. I don’t soak the beans as you would with some simply because the pack I use says not to. Of course if yours says otherwise then make sure you do soak them overnight first as soaking them makes them easier to digest. I boil them for ten minutes then let them simmer for another 20, by which time all the flavours of the other ingredients have really come out.

 

 

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