Gluten Free, Vegan, Mung Bean and Ginger Soup

This easy soup is great served right away, but so much better after the flavors have a chance to mingle overnight. I like to make this after the younger kids go to bed and heat it up for lunch.

Gluten Free Vegan Mung Bean and Ginger Soup Follow Me on Pinterest

Gluten Free, Vegan, Mung Bean and Ginger Soup

Click HERE for a printable recipe: Gluten Free, Vegan Mung Bean and Ginger Soup

Ingredients

  • 1 small onion
  • 1/2 stalk celery chopped
  • 1/2 yellow bell pepper chopped
  • 4 cloves garlic
  • 2 Tablespoons fresh ginger chopped or 2 tsp dry ginger
  • 3 tsp ground corriander seeds
  • 2 Tablespoons oil
  • 1/2 cup mung beans
  • 4 cups water
  • Salt and pepper to taste.

Directions:

  1. Heat oil over medium heat. Add chopped vegetables, garlic and ginger. Sautée until tender.
  2. Add spices and mung beans and stir gently for a minute or until the spices are worked through.
  3. Add water and bring to a boil.
  4. Reduce heat and simmer for 30 minutes or until beans are tenderLet cool and purée soup in a blender until smooth. (This step is optional. If you don’t have a blender, the soup tastes just fine as it is).
  5. Add your salt and pepper. I find it needs quite a bit of salt, but I like salty food.
  6. Let cool and store in the fridge over night. Reheat tomorrow for lunch.

One thought on “Gluten Free, Vegan, Mung Bean and Ginger Soup

  1. Pingback: Spicy Black Bean, Pumpkin Soup, Gluten Free, Vegan | Know Gluten

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