Mung bean and spinach soup

Name: Mung bean and spinach soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 150g medium potatoes, peeled & diced; 400g of mung beans, rinsed & drained; 200g of frozen spinach.; 600ml vegetable stock, made with 1 stock cube; 1 medium onion, peeled & diced; 1/2 ginger, peeled & grated; 1 garlic clove, peeled & crushed .; 15ml oil; 4g salt; Yoghurt, for garnish; Tomatoes, deseeded for garnish; Whole mung beans, for garnish

5 steps

Prep:15minCook:40min

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

Updated at: Thu, 17 Aug 2023 04:44:01 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1002.4 kcal (50%)

Total Fat12 g (17%)

Carbs171.1 g (66%)

Sugars21.6 g (24%)

Protein61.5 g (123%)

Sodium1299.9 mg (65%)

Fiber43.4 g (155%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

150gpotatoes

medium, peeled & diced

400gmung beans

rinsed & drained

200gfrozen spinach

1vegetable stock cube

600ml vegetable stock, made with

1onion

medium, peeled & diced

0.5ginger

15mloil

Instructions

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