If you’re into pea or lentil soups, but want to try something a little different for a carb-up, try this green mung bean soup recipe. It has flavours reminiscent of Indian dishes, and the added mustard greens gives it an extra healthy kick. Hearty, flavourful and filling, it’s a lovely vegan soup for a cold, blustery day.
Carb-Up Green Mung Bean Soup Recipe
- 1 cup whole dried mung beans, soaked for 5-8 hours, drained and rinsed
- 3½ cups vegetable broth (*May sub with chicken bone broth if not vegan.)
- 1 teaspoon fine sea salt (or to taste)
- 1 teaspoon ground turmeric
- 1 tablespoon extra virgin coconut oil or homemade vegan butter (*May sub with ghee if not vegan.)
- ¾ cup yellow onion, finely chopped
- 1½ teaspoons fresh ginger, finely chopped
- 3 cloves garlic, chopped
- ½ teaspoon fenugreek seeds
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
- 2 teaspoons lemon juice, freshly squeezed
- 2 cups mustard greens, chopped
- 2 tablespoons nutritional yeast
Add soaked mung beans in a medium pot or Instant Pot/pressure cooker with 3½ cups of water. Add salt and turmeric and bring to a boil.
Cook mung beans until they are breaking apart, stirring occasionally, approximately 45 minutes or 20 minutes if using an Instant Pot on high or other pressure cooker.
Heat ghee to medium in a skillet. Stir in fenugreek seeds, mustard seeds and cumin seeds. Wait until you hear the cumin seeds pop. Add garlic and ginger and allow to simmer for a few minutes until garlic becomes golden brown.
Add ghee mixture to cooked mung beans and stir. Stir in nutritional yeast and mustard greens and continue to cook until wilted. Stir in lemon juice Spoon into bowls and enjoy!
Did you make this vegan carb-up green mung bean soup recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy!