Hearty Curried Mung Bean Soup with Coconut Milk (Vegan + Gluten-Free)
This curried mung bean soup is a nourishing, flavor-packed bowl of consolation that’s excellent for any season. Loaded with healthful substances like mung beans, turmeric, ginger, and colourful greens—carrots, tomatoes, zucchini, and cauliflower—it’s a one-pot vegan meal that’s each hearty and therapeutic. Naturally gluten-free and plant-based, this soup is wealthy in plant protein, fiber, and anti inflammatory spices, making it an ideal alternative for meal prep, immune assist, or just warming up on a comfy night. Plus, it’s simple to make and extremely satisfying!
This simple, thick curried mung bean vegetable soup is hearty and healthful sufficient to be the primary occasion of your meal. Stuffed with plant protein, compliments of mung beans, this vegan, gluten-free soup is also powered with the diet of quite a lot of greens and spices to offer an assortment of key vitamins to your weight loss plan, comparable to slow-digesting carbs, nutritional vitamins, minerals, and phytochemicals—plant compounds linked with diminished danger of persistent ailments. This recipe can also be heavy on taste, compliments of sunshine coconut milk, curry powder, turmeric, ginger, garlic, and cilantro. Make it right into a heartier meal by serving it over a scoop of cooked brown rice.
Description
This thick, hearty, vegan, gluten-free soup is wealthy in diet and taste, but gentle sufficient to satisfy your well being targets.
- 1 tablespoon additional virgin olive oil
- 1 giant onion, diced
- 1-inch recent ginger, peeled, grated
- 3 cloves garlic, minced
- 1 small chili pepper (i.e., serrano, jalapeno), finely diced
- 2 teaspoons curry powder
- 1 teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon black pepper
- 2 cups water, divided
- 3 stalks celery, diced
- 1 small bell pepper, diced
- 2 medium (about 2 ounces every) carrots, sliced
- 1 medium (about 11 ounces) summer time squash or zucchini, diced
- 1/2 medium head (about 10 ounces) of cauliflower, chopped into small florets
- 3 small tomatoes, diced
- 1 ½ cups mung beans, dried
- 4 cups vegetable broth
- 1 (13.5-ounce) can gentle coconut milk
- ¼ teaspoon salt (non-compulsory)
- 1 cup recent cilantro, chopped
- Warmth oil in a big pot or Dutch oven.
- Add onions, ginger, garlic, and chili, and sauté over medium warmth for about 4 minutes, till greens are softened.
- Add curry powder, turmeric, cumin, and black pepper and sauté for a further 2 minutes.
- Add ¼ cup of the water, reserving the remaining water for later.
- Add celery, bell pepper, carrots, summer time squash or zucchini, cauliflower, and tomatoes, and sauté for five minutes.
- Add mung beans, remaining water (1 ¾ cups), vegetable broth, and light-weight coconut milk. Stir properly, cowl, and prepare dinner over medium warmth for about 40-45 minutes, till mung beans and greens are tender.
- Season with salt as desired. Stir in recent cilantro. Serve instantly. Makes 10 (1-cup) servings.
Notes
Could serve with ½ cup cooked brown rice or different entire grains, if desired.
- Prep Time: 12 minutes
- Cook dinner Time: 56 minutes
- Class: Soup
Vitamin
- Serving Dimension: 1 serving
- Energy: 190
- Sugar: 7 g
- Sodium: 331 mg
- Fats: 3 g
- Saturated Fats: 1 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 10 g
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