Luxurious Spinach and Mung Bean Soup

Luxurious Spinach and Mung Bean Soup

VegetarianGluten Free

Basic Information

  • Servings: 4
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 28.44
  • Health score: 1.00
  • Weight Watcher points: 5.00

Summary

Need a gluten free and lacto ovo vegetarian hor d'oeuvre? Luxurious Spinach and Mung Bean Soup could be an amazing recipe to try. One serving contains 133 calories, 1g of protein, and 13g of fat. This recipe serves 4. For 67 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes approximately 45 minutes. It will be a hit at your Autumn event. It is brought to you by Foodista. If you have chilli, coriander, sunflower oil, and a few other ingredients on hand, you can make it. Overall, this recipe earns an outstanding spoonacular score of 84%. Similar recipes are Mung Bean Sprouts And Spinach Conjee (Porridge) | Indian Breakfast s, A Quick And Easy Soup {miso Soup With Soba Noodles Or Mung Bean, and Spicy Mung Bean Soup.

Ingredients

  • asafoetida
    asafoetida0.25 teaspoon
  • coriander seed powder
    coriander seed powder1 teaspoon
  • cumin seeds
    cumin seeds1 teaspoon
  • double cream
    double cream0.25 cup
  • coriander
    coriander0.25 cup
  • garlic
    garlic3 cloves
  • ginger
    ginger1 tablespoon
  • chilli
    chilli1
  • juice of lemon
    juice of lemon0.5
  • mung beans
    mung beans1 cup
  • mustard oil
    mustard oil1 tablespoon
  • mustard seeds
    mustard seeds1 teaspoon
  • salt
    salt4 servings
  • spinach
    spinach1 cup
  • sunflower oil
    sunflower oil1 tablespoon
  • tomato puree
    tomato puree1 tablespoon
  • turmeric
    turmeric0.5 teaspoon
  • water
    water2.5 cups
Instructions

Step 1

Heat the sunflower and mustard oil in a large pan and add the mustard seeds (wait for them to pop), then add the cumin seeds and asafoetida.

Step 2

Add the garlic, ginger and chillies and fry until aromatic.

Step 3

Add the tomato puree, turmeric, coriander seed powder and water. Bring to the boil.

Step 4

Add the mung beans, blanched spinach, salt and lemon juice and allow to boil for four to five minutes.

Step 5

Add the chopped coriander.Blend until roughly pureed (I used an immersion blender but you can use whatever blender you have).Return to the pan and bring to a low simmer and add the cream.

Step 6

Remove from the heat and check the seasoning.

Step 7

Garnish with more chopped coriander if you like.NOTE: If you have a pressure cooker then you can simply pressure cook the raw mung beans after step three, then blend.

Categories

Dish Types: antipasti, soup, starter, snack, appetizer, antipasto, hor d'oeuvre

Diets: gluten free, lacto ovo vegetarian

Occasions: fall, winter

Source Information

Source: Foodista

License: CC BY 3.0

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