A Mung Bean Soup for Spring
Serves 2
This is a basic mung bean soup, using fennel and a hint of tomato gives it a light Mediterranean flavour ideal for Spring and early Summer. Make it a more substantial one pot meal by stirring through some pre-cooked quinoa or barley towards the end of cooking time. You can adapt this recipe for summer by swapping the carrots for courgettes.
2 medium carrots
1 small fennel bulb (or a few stalks of celery)
2 teaspoons oil
1 teaspoon fennel seeds
½ teaspoon coriander seeds
A pinch of mild chilli flakes
2 tablespoons tomato paste
1 litre vegetable stock
½ cup whole mung beans, soaked overnight then rinsed and drained
Fresh parsley or coriander
Chop the carrots and fennel (or celery) to a fine dice.
Put the oil into a soup pot on medium heat, add the fennel and cumin seeds to the pot and toast lightly for a minute or two.
Add the finely chopped fennel and carrot to the pan and coat in the oil. Add a splash of water then put a lid on the pan and leave the vegetables to steam saute for 5 minutes, until they start to soften.
Remove the lid and add the chilli flakes and tomato paste to the pot; stir through and saute for another minute or so, adding a splash of water if the pan gets too dry.
Add the vegetable stock and mung beans, bring the pot up to a boil and then reduce to a simmer. Put the lid back on and leave the soup to cook for around 20minutes or until the mung beans are soft.
Once the mung beans are cooked, check the seasoning and add salt and pepper to taste if required.
Finely chop the parsley and stir through just before serving.