
By Kwayera & Ellouise Simpson
Mung bean and spinach soup
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
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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
peeled & grated

1garlic clove
peeled & crushed

15mloil

4gsalt

Yoghurt
for garnish

Tomatoes
deseeded for garnish
Whole mung beans
for garnish
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
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