HOW TO MAKE DETOXIFYING MUNG BEAN SOUP

Mung bean soup is a simple, healthy, and delicious soup that you can enjoy any time of the day. Loaded with flavors and detox properties from the beans and vegetables, this vegan soup is a great dish to add to your diet.

In the last couple of years building immune system & cleansing mind and body has become significant for all of us. I have been thinking about developing a recipe that will serve this very purpose. Detoxification is a fantastic process that protects you from several diseases and lets you live a healthy life. Among the many different detox drinks and foods you can enjoy, this somewhat different and unique superfood is not so well know amongst the masses.

To be honest, I am rather familiar with this dish due to my Indian heritage, and this superfood is known as “moong beans.” If you come from an Asian background, specifically Chinese or Indian, you may be familiar with this food as well. But if you are not, let me tell you it is a very unique, fast to cook, high protein food that is an amazingly nutritious and vegan too.

So, if you are looking for a healthy and cleansing recipe, I recommend you try this amazing mung bean soup. It is super easy to make, is warm, comforting, and perfect for winter nights.

ORIGIN OF MUNG BEANS

Mung beans come from the legume family. These are small yellowish to green in color. Also known as the green grams, golden grams, munggo, or celera beans. Mung beans have been around for centuries. The early record of these beans goes as far as 1500 BC. People in China are aware of it’s detoxification properties & have been consuming it for over 2000 years.

Widely grown throughout Asia, particularly in the Indian subcontinent… these beans are a common staple in India. They are equally popular in European countries, where mung bean flour is used in soups, salads, stews, bread, and noodles.

HEALTH BENEFITS OF MUNG OR MOONG BEANS

Mung beans are well-known for their health benefits, as they are extremely nutritious and abundant in minerals and vitamins. Below enlisted are some of its few properties:

• Firstly, these are high in vitamin B and minerals like folate, copper, iron, zinc, and potassium. They are also rich in protein and fiber.
• Secondly, they are high in antioxidants, they protect the body against several chronic diseases like cancer and heart diseases. 
• They also reduce blood pressure and lower cholesterol levels in the blood.
• Mung beans are easy to digest and taste good too.
• They improve digestive health as mung beans are high in fiber.
• Also, these help you in promoting weight loss by making you feel fuller for longer duration.
• Lastly and most importantly, being high in folate, mung beans are extremely healthy for pregnant women.

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5 from 2 votes

Detoxifying Mung Beans Soup

Print Recipe

Mung beans are one of the best plant-based sources of protein, high in antioxidants, rich in fiber, aid digestive health; the exact reason why we all should incorporate this one pot meal in our diets to build on our immune system.

Prep Time:1 hr 10 mins

Cook Time:40 mins

Soaking Time:8 hrs

Total Time:50 mins

Ingredients

• ½ Cup Dried Mung Beans, soaked 8-10 hours in 2 Cups filtered water
• 1 Tbsp. Coconut oil, or butter or clarified butter (ghee)
• 1 Tbsp. Cumin seeds
• 1 Medium Onion, diced
• 1 Tbsp. Ginger, finely chopped
• 2 Stalk Celery, chopped
• 1½ Tsps. Coriander powder, ground
• 1½ Tsps. Cumin powder, ground
• ¼ Tsp. Turmeric powder
• 5 Cups Filtered water, plus more as needed to thin soup
• 13 ½ Ounces Coconut Milk, 398 ml
• 4 Oz Kale Leaves and stems, roughly chopped (about 4 cups)
• 2 Tsp. Fine sea salt, plus extra as per taste
• 6 oz. Baby Spinack, (about 6 Cups)
• 1-2 Tsp. Soy Sauce, plus more to taste

Instructions

• Soak mung beans in water for 8 – 10 hours.
• Scrub, drain and rinse soaked mung beans a couple of times till water runs clean and set aside.
• Warm oil in a large pot over medium heat. Add cumin seeds and  onions, cook for 6 to 8 minutes or until beginning to brown.
• Stir in ginger and cook for another 3 minutes. Add celery and cook for another few minutes until softened. Stir in coriander powder, cumin powder, turmeric powder.
• Add drained mung beans and fry for a couple of minutes on medium heat. Add water, coconut milk, cover the lid and bring to a boil over high heat.
• Reduce heat to low, cover pot and simmer for 15 to 20 minutes till beans are soft, check multiple times to see if beans are done.
• Add kale and salt, return to a boil, cover and simmer for 5 minutes until stems are tender. Turn off the heat and stir in spinach until completely combined.
• Allow to cool uncovered for 10 minutes, then blend in batches in an upright blender until completely smooth and velvety.
• Season to taste with soy sauce or additional salt; serve warm with any or all the garnishes.

Course: Soup

Cuisine: Asian Cuisine, Fusion Cuisine, Indian Cuisine

Diet: Nut Free, Kosher, Low Fat, Dairy Free, Vegan, Vegetarian

Keyword: Celery, cleansing’, coconut milk, detoxifying, ginger, Mung Beans

Servings: 4 Bowls

Author: SUNITA SANDHU

VARIATION & COOKING TIPS FOR MUNG BEANS SOUP

Here are a few tips you should keep in mind when making this soup.

• Soaking these beans make them soft and eliminates any compound that causes bloating.
• You can also make this soup in an instant pot or a saucepot. It is quick.
• If you don’t want to add coconut milk, you can add vegetable or chicken stock to this soup. However, it won’t be creamy without coconut milk.
• A variety of vegetables can be added to this soup such as celery, spinach (like I did in this recipe), carrots, onions, peas, etc.
• Serve it with sourdough bread, whole wheat bread or any bread of your choice.
• Garnishes: Use chili flakes, drizzle of heavy cream (opt out if you are a Vegan) or coconut yogurt or coconut milk, fresh pomegranate seeds, nigella seeds, croutons or tamari.

STORAGE

You can make this soup in advance and store it in the refrigerator for up to 3 days. As always make sure to use an air-tight container.

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Enjoy this DETOXIFYING MUNG BEAN SOUP with ROSE RICE PUDDING and ROASTED BEETROOT & WALNUT HUMMUS.

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