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Sarah Oh

Vegan Mung Bean Soup Recipe (V, GF)

This soup uses eye healthy ingredients and easy-to-find pantry items — perfect for the 2020 Quarantine Season ;)


Eye Healthy Ingredients:

Carrots (Beta-carotene)

Tomatoes (Lycopene)

Mung Beans (B Vitamins)


2 cups mung beans (dry) — soak them in water overnight, then drain

3 carrots (diced)

1 large can (28 oz/800 mL) diced tomato

1 can (14 oz/400 mL) coconut milk

2 onions (diced)

3 cloves garlic (crushed)

4 cups water

1 tsp each of salt, pepper, cumin, garam masala, turmeric

Cayenne pepper (to desired spice level) — I added about a 1/4 tsp


1. Heat a bit of healthy oil into a large pot and saute onions and garlic until the onions are soft.

2. Add the carrots and continue cooking for a few more minutes.

3. Add the can of tomatoes, and the spices. Turn up the heat and stir for a few minutes.

4. Add water and mung beans. Bring to a boil. Allow the soup to simmer until mung beans are cooked.

6. Add coconut milk and continue simmering for about 5 more minutes.

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