Friday, November 15, 2013

Mung Bean Vegetable Soup

With the temperature outside dropping, there's nothing better than eating or drinking something hot to warm the body. Come evening, it is nice to have a bowl of hot and steaming soup and the addition of vegetables in it just makes it healthy. This soup has mung beans for protein and vegetables for vitamins and fibre. It is a very healthy soup and makes an excellent dinner and can be had on its own.

Mung bean - 1/2 cup
Onion - 1/2
Tomato - 2
Cucumber - 1/2
Capsicum - 1/2
Garlic - 4 to 5 cloves
Coriander sprigs
Salt as per taste
Butter - 1 tbsp
Wash mung bean well and soak for 1 hour. Then pressure cook the mung with 1 cup water for 1 whistle and take it out once the pressure is released. Roughly blend it with a hand blender and keep aside.

Dice the onion, tomato, cucumber and capsicum. Wash the garlic well and crush it with a pestle. Take about 2 cups water and put it on medium heat. Add the onion, tomato, garlic, cucumber and capsicum pieces to it and cover and cook for 8 to 10 minutes. The onion and garlic should lose its raw taste but the vegetable should still retain its crunch. Add cooked mung beans and salt into the vegetables and give it one boil. Add the coriander leaves with stalks into the soup and cover and take off heat.
When serving, spoon the soup into a bowl and top with a spot of butter.

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