Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, hearty mung bean and rainbow swiss chard soup. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
This mung bean stew recipe is healthy and has lots of wonderful flavours and textures. I hope this meal becomes a staple in your house like it has for us! Mung beans are a little bit sweeter in taste and from a quick google search, I found that they're quite often mashed up and used as a paste in Asian.
Hearty mung bean and rainbow Swiss chard soup is one of the most favored of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Hearty mung bean and rainbow Swiss chard soup is something which I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have hearty mung bean and rainbow swiss chard soup using 17 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:
- Take 4 carrots, peeled and chopped
- Get 100 g Swiss chard
- Make ready 250 g mung beans
- Make ready 1/2 onion, chopped
- Take 1 tsp olive oil (better if extra-virgin)
- Make ready 1 Tbsp turmeric
- Get 1 Tbsp cumin
- Prepare 1/2 Tbsp ground coriander
- Take 1 Tbsp vegetable bullion
- Get 2 bay leaves
- Make ready to taste Dried parsley
- Prepare Black pepper
- Get Salt
- Make ready 1 knob butter
- Get 1/2 cup coconut milk
- Make ready 1 Tbsp strawberry jam (or other conserve)
- Make ready 2 dashes umeshu or lychee wine (or any fruity wine)
Dried beans and pulses give texture to our food and added nutrition in the winter months. I love to use them in stews and chunky soups. Add the mung beans and the sweet potatoes, then add the rest of the vegetables and the spices. Stir well to combine all the ingredients and bring to a boil.
Steps to make Hearty mung bean and rainbow Swiss chard soup:
- Heat the olive oil in a pan on medium-high heat, l and sauté the chopped onions and carrots, stirring regularly for about 3-5 mins.
- Prepare the vegetable stock adding 500 ml of boiling water to the vegetable bullion. Add the beans, all the dry ingredients and the bay leaves to the pan, then add the stock. Let it cook for 25', stirring regularly to prevent sticking.
- Remove the bay leaves. Add the butter, jam and coconut milk. Add more water if necessary, stir well and continue to cook for 10 more minutes. At this point it's easier for the soup to stick to the pan so I recommend stirring every 3-5 minutes. Add the umeshu or sweet wine, stir well and let the soup simmer for another 15 minutes or until the beans are fully cooked.
- Serve with croutons or crunchy bread with a dash of olive olive and oregano (optional). Here, I have used "freselle" (made by my mother, with fennel seeds), a type of Neapolitan crunchy bread - we love it with tomatoes, tuna and oregano!
I picked up some organic raspberries the other day and decided to make these hearty breakfast muffins. Smoky, hearty bean and bacon soup is a classic, but soups in my house never feel complete without a few vegetables. In this rendition of bean and bacon In this rendition of bean and bacon soup, soft cubes of butternut squash and silky shreds of chard add a little freshness, transforming this soup into. This clean eating Mung Bean Soup is loaded with fibre-rich mung beans, kale, carrot & celery. It's made all in one pot (slow cooker) for one satisfying The mung beans cook beautifully with the other aromatic and tasty ingredients; seven hours later you'll be left with a super satisfying, hearty legume.
So that’s going to wrap it up with this exceptional food hearty mung bean and rainbow swiss chard soup recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
