Carrot and Mung Bean Soup with Sourdough Bread
Ingredients
1 tbsp olive oil
1 red onion, peeled and chopped
2 sticks of celery, chopped
3 cloves of garlic, pressed
400g carrots, scrubbed and chopped, plus the carrot tops
Thumb of ginger, grated
1 tbsp garam masala
100g mung beans, soaked overnight*
1 litre of stock
Method
Chop up the veg and gently saute in the olive oil in a heavy-based pan, lid on, for about 15 mins. Stir every now and then so the veg doesn’t stick.
Add the grated root ginger and garam masala and stir
Add the drained mung beans and chopped carrot tops and 1 litre of stock
Bring to the boil and simmer for 15-20 mins until mung beans are soft*
Have as is or blend for a smoother soup
Mung Beans - Super Beans!
Mung beans contain many antioxidants including phenolic acids, flavanoids, cinnamic acid, caffeic acid, vitexin and isovitexin - I know I can’t pronounce these either but they are great for your health!
Sprouted mung beans have higher levels of antioxidants so you could use sprouted mung beans for a nutrient boost.
Mung beans contain lots of fibre and resistant starch for gut health and feeding the gut microbiota. They may also be good for cardiovascular health.
Note on soaking and sprouting
*You can just rinse and boil for 30 mins, so if no time to soak then cook them on a rapid boil for 15-20 minutes. If you soak them overnight and rinse thoroughly, this helps make them easier to digest.
If you sprout them than they won’t need to be cooked for as long in the soup, maybe 10 mins or so. Mung bean sprouts can be eaten raw.
