Hearty mung bean soup
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ingredients
250 g cooked mung beans 4 cloves garlic 2 pcs carrot pcs piece of celery pcs shallot pcs salt, a little thyme, olive oil pcs parsley, watercress, alfalfa…or mung bean sprouts
progress
I’ve written about ideas for making mung beans before. In the article on mung beans you can find tips on how to bake them or what they contain nutritionally. Anyway, it’s a legume and the right preparation depends on whether it makes you feel fit or makes you “feel” . Also, I’m not a scientist from the sky and how to prepare legumes was advised to me years ago by fans of my Facebook page. Small, green grains require refined cooking. I always wash them, boil them for about an hour, drain, add plain water and soak overnight, then in the morning I pour plain water over them and let them soak for another hour. I.e. they are in cold water for about 10 hours. They are cooked without salting on low heat for about half an hour. When cooked, a murky, greyish foam forms, this I skim off with a sieve and discard. After boiling, I poured off the water, ran more lukewarm water through the sieve and divided into bowls, intending to try several recipes. Proper cooking can reduce gas after eating legumes. Such a progression has worked well for me, maybe you have your own? I made a soup from a bowl of mung beans, among other things. It went perfectly with freshly baked, sourdough rye bread. I can imagine the soup base mixed with tofu or pickled sun-dried tomatoes as a spread. Or with mushrooms. Hm, next time I’ll try something new again.
1.
Fry carrots and celery, chopped finely or grated on a sliver, in onion and garlic.
2.
Add more water (leaving a reserve for the beans) and boil for about 10 minutes. Then add the thyme and mung beans. You can keep a tablespoon of the mungos and roast them with salt to make the soup visually prettier as well, and to extend the texture with something crunchy. Set the mixture aside and strain.
3.
Place the greens in a blender, blend until smooth and creamy, along with a little stock and olive oil. Only at the end add the rest of the stock, or as much as you like to suit the blended thickness you like. I have served the soup at home with carrots grated with a spiralizer and lightly steamed and with grains of roasted mung beans.
4.
If you have fresh herbs, or sprouts, or croutons, or seeds, or a craving for something “on top”- add. As long as you like the taste .
