Mung bean and spinach soup

Enjoy all the healthy benefits of mung beans and spinach in this tasty. It’s quick and easy to make and full of flavor!

Great

% Daily Values based on a 2,000 calorie diet

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, ginger and garlic 2-3 minutes. Then add Mung beans and potatoes to the pot and 600ml vegetable stock then cover with the lid and simmer gently until potatoes are cooked, 20 minutes.

Step 3

Add spinach and mix until spinach has thawed and then blend the soup using a hand or jug blender.

Step 4

Place back into a clean pot and bring up to desired temperature.

Step 5

Serve in a bowl and optional to drizzle with yoghurt, diced tomatoes and a few whole mung beans