Mung Bean Soup

Thick and creamy green Mung Bean Soup with summer vegetables.

📝 Ingredients

• 200 grams (1 cup) dry mung beans ((whole green not split))
• 100 grams (1 small) onion (minced)
• 2 large garlic cloves (finely chopped)
• 200 grams (1 medium) ripe tomato (diced)
• 70 grams (1 large) carrot (diced)
• 140 grams (1 small) zucchini (diced)
• 1 branch of celery (including the leaves) (finely chopped)
• 60 ml (1/4 cup) extra virgin olive oil (+ extra to drizzle on top)
• 2-3 tablespoons lemon juice
• 1 teaspoon dried oregano
• 750 ml (3 cups) hot water or vegetable stock
• sea salt + ground pepper

👨‍🍳 Instructions

1. 1Soak mung beans for 2-3 hours in plenty of cold water.
2. 2Bring to a boil for 2 minutes, then drain.
3. 3Add the mung beans, onion, garlic, tomato, carrot, zucchini, celery, and 750 ml water or stock to a cooking pot and bring to a simmer. Season with salt and pepper.
4. 4Cook over medium-low heat for about an hour, or until the mung beans are tender.
5. 5Stir in the olive oil, lemon juice, and oregano.
6. 6Simmer for 10 minutes longer, stirring occasionally, until thick and creamy. If necessary, raise the heat slightly to help the soup thicken.
7. 7Serve drizzled with raw extra-virgin olive oil, and season with freshly ground pepper on top.