Mung Bean Soup

Preparation info

  • Serves

    4–6

    • Difficulty

      Easy

Appears in

The Gate Easy Vegetarian Cookbook

The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

This simple and light soup was first made for us by an Egyptian friend. It can be made with either fresh or dried mung beans. This is a lovely summer soup served with yogurt or raita.

Ingredients

  • olive oil 2 tbsp
  • rosemary 1 sprig, finely chopped
  • ground coriander

Method

  1. Infuse the oil with flavour by heating it gently, then adding the rosemary, ground coriander, and garlic, followed quickly by the onion and celery. Sauté for 5–6 minutes.
  2. Add the drained mung beans and stock, and simmer for 30 minutes.
  3. When the beans are cooked, add the chopped coriander and lemon juice before pureeing with a hand-held blender.