Nothing beats hearty, warm soup on a cold day. Curling up in big comfy sweater with an over-sized bowl is something I look forward to each winter. Finding a nutritious and filling recipe is key to this cozy fantasy. The very first time I made this delicious mung bean soup, I knew its ingredients would grace my grocery lists over and over again this season. You can create this simple, one-pot meal in just 30 minutes. Serve it with crusty bread, or enjoy a steaming serving all on its own.
Mung Bean Soup with Spinach
Serves 8
Ingredients
2 cups mung beans, rinsed and sorted
1-½ cups onion, diced (approx. 1 large)
1 Tbsp. ginger, grated (approx. 2-inch piece)
2 tsp. salt
1 tsp. garlic, minced (aprrox. 2 cloves)
6 cups vegetable broth
13.5 oz. coconut milk
5 oz. fresh baby spinach (about 5 cups)
1 Tbsp. oil
Directions
- In a soup pot, heat oil over medium-high heat. Add onion and cook until translucent, about 5 minutes.
- Add garlic and ginger and sauté for another 2 minutes.
- Pour mung beans and vegetable broth into pot. Bring to boil, cover and simmer for 30 minutes until beans are soft.
- Add salt and coconut milk.
- Stir in fresh spinach, handfuls at a time. Make sure each handful is soft before adding the next.