Green mung bean soup

Name: Green mung bean soup
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 200 g Mung beans; 1/2 TEASPOON Turmeric; 1/8 TEASPOON Asafoetida (ayurvedic spice); 10–15 g Ginger Root; 2 TABLESPOONS Coconut oil; 1 TEASPOON whole coriander seed; 1 TEASPOON ground coriander seed; 1 TEASPOON whole cumin; 1 TEASPOON ground cumin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 Stem(s) Coriander

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

200 g Mung beans
1/2 TEASPOON Turmeric
1/8 TEASPOON Asafoetida (ayurvedic spice)
10–15 g Ginger Root
2 TABLESPOONS Coconut oil
1 TEASPOON whole coriander seed
1 TEASPOON ground coriander seed
1 TEASPOON whole cumin
1 TEASPOON ground cumin
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 Stem(s) Coriander

Directions

1
Wash the beans well and soak in water overnight. Drain the beans. Bring 600 ml water, beans, turmeric and asafoetida to the boil in a pot. Stir occasionally. Simmer over medium heat without lid for 30-40 minutes until the beans are soft
2
Peel and finely dice the ginger. Heat the oil in a pan. Lightly sauté the ginger in it. Add coriander and cumin. Sweat while stirring constantly until it smells
3
Add spice mixture to the soup. Add a little more water as desired, season with salt and pepper. Wash the coriander and shake dry. Pluck off leaves and, except for a little garnish, chop finely and add to the soup. Fill soup into bowls and garnish with coriander leaves