Caribbean mung bean pepper pot

This is healthy soup packed with Caribbean flavours and is incredibly easy to make.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Soak mung beans in water for 12 hours by covering with cold water, then rinse thoroughly and drain. Add to a pot, cover with fresh water and boil for 15 minutes and then reduce the heat to simmer for a further 20 minutes or until tender. Set aside a tablespoon of mung beans for option garnish.

Step 2

Add 10ml oil to a small pot and sweat off onions, curry powder, ginger and garlic for 2-3 minutes. Then add mung beans, scotch bonnet, potatoes, and 700ml vegetable stock to the pot and cover with the lid. Simmer gently until potatoes are cooked, 20 minutes.

Step 3

Add spinach and mix until spinach has thawed. Transfer the soup in a food processor and pulse gently, the soup should remain chunky as in the picture.

Step 4

Serve in a bowl and top with a few whole mung beans for added crunch.