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Creamy Mung Bean Soup with Spices and Vegetables Recipe

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3.9 from 79 reviews

A hearty and flavorful Mung Bean Soup, packed with nourishing vegetables and aromatic spices. This comforting soup combines mung beans, potatoes, and a rich blend of curry powder, turmeric, and cumin, simmered to perfection in vegetable broth and crushed tomatoes. A healthy, satisfying meal perfect for any season.

Ingredients

Base Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 large onion, chopped
  • 2 carrots, cut into discs

Spices and Aromatics

  • 3 cloves garlic, grated
  • 1 inch ginger, grated
  • 2 teaspoons curry powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon ground cumin (optional)
  • ¼ teaspoon red pepper flakes (adjust to taste)

Soups and Vegetables

  • 6 cups vegetable broth (or more if needed)
  • 1 can (15 ounces) crushed tomatoes
  • 1 cup mung beans, whole, dry, uncooked, rinsed
  • 1 pound potatoes, peeled and cut into bite-size chunks

Seasoning and Garnish

  • 1 teaspoon salt (or more to taste)
  • 2 twists black pepper
  • 1 lemon (for squeezing over soup)
  • Optional: 5 ounces/150 grams spinach (added near end)
  • Optional garnishes: cilantro, yogurt, pickled red onion or cabbage
  • Optional side: naan or pita bread

Instructions

  1. Prepare the flavor base: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped onion and sliced carrots, sautéing them for about 5 minutes until they soften and begin to caramelize.
  2. Add spices and aromatics: Stir in the grated garlic and ginger, then add the curry powder, turmeric powder, ground cumin (if using), and red pepper flakes. Cook for an additional minute until the mixture becomes fragrant, releasing the spices’ aromas.
  3. Add mung beans and liquids: Pour in 6 cups of vegetable broth, the can of crushed tomatoes, rinsed mung beans, salt, and black pepper. Cover the pot with a lid, bring to a boil, then reduce the heat to low and simmer with the lid slightly cracked for 10 minutes.
  4. Add potatoes and continue simmering: Add the peeled and chopped potatoes to the pot. Continue to simmer the soup gently for another 20 to 30 minutes, stirring occasionally, until both the mung beans and potatoes are tender.
  5. Adjust seasoning and optional greens: Taste the soup and adjust salt and spices as needed. If you like, stir in 5 ounces (150 grams) of spinach about 5 minutes before the soup finishes cooking to wilt the greens.
  6. Serve and garnish: Ladle the hot soup into bowls and garnish with a squeeze of fresh lemon juice, cilantro, yogurt, and pickled red onion or cabbage if desired. Enjoy with naan or pita bread on the side to make it a complete meal.

Notes

  • You can customize the heat level by adjusting red pepper flakes according to taste.
  • Spinach is optional but adds extra nutrients and color.
  • The soup thickens as it cools; add extra vegetable broth for a thinner consistency if preferred.
  • This soup keeps well refrigerated for up to 3 days and also freezes beautifully for up to 2 months.
  • Use gluten-free naan or bread to keep the dish gluten-free.
  • Adding a dollop of yogurt adds creaminess and balances the spices.

Find it online: https://justsosavory.com/creamy-mung-bean-soup-with-spices-and-vegetables-recipe/