📝 About This Recipe
This soul-warming soup is a vibrant celebration of the humble mung bean, a staple in Ayurvedic and Southeast Asian kitchens known for its incredible nutritional profile. We simmer the beans until they are buttery and soft, infusing them with a fragrant base of toasted aromatics, earthy turmeric, and a touch of creamy coconut. It is the ultimate comfort food—nourishing, protein-packed, and layered with a complex depth of flavor that feels like a warm hug in a bowl.
🥗 Ingredients
The Base
- 1.5 cups Whole Green Mung Beans (rinsed and drained)
- 6 cups Vegetable Broth (low sodium preferred)
- 2 tablespoons Coconut Oil (can substitute with ghee)
Aromatics and Spices
- 1 medium Yellow Onion (finely diced)
- 2 tablespoons Fresh Ginger (grated or minced)
- 4 cloves Garlic (minced)
- 1 teaspoon Ground Turmeric
- 1.5 teaspoons Ground Cumin
- 1 teaspoon Ground Coriander
- 1/2 teaspoon Red Pepper Flakes (adjust for heat preference)
Finishing Touches
- 1/2 cup Full-Fat Coconut Milk (for creaminess)
- 2 cups Baby Spinach (packed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Sea Salt (or to taste)
- 1/4 cup Fresh Cilantro (chopped for garnish)
👨🍳 Instructions
-
1
Rinse the mung beans thoroughly under cold running water in a fine-mesh sieve until the water runs clear. Pick through to ensure no small stones remain.
-
2
In a large heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat until shimmering.
-
3
Add the diced onion to the pot and sauté for 5-7 minutes, stirring occasionally, until they become translucent and slightly golden at the edges.
-
4
Stir in the minced garlic and grated ginger. Cook for 1-2 minutes until fragrant, being careful not to let the garlic burn.
-
5
Add the turmeric, cumin, coriander, and red pepper flakes. Toast the spices with the aromatics for 30-60 seconds to release their essential oils.
-
6
Pour in the rinsed mung beans and stir well to coat every bean in the spiced oil mixture.
-
7
Add the vegetable broth and increase the heat to high. Bring the soup to a rolling boil.
-
8
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer gently for 35-40 minutes.
-
9
Check the beans at the 35-minute mark; they should be tender and starting to burst. If you prefer a thicker consistency, use a wooden spoon to mash some of the beans against the side of the pot.
-
10
Stir in the coconut milk and sea salt. Let the soup simmer uncovered for another 5 minutes to meld the flavors.
-
11
Add the baby spinach and stir until it just wilts into the hot soup, which should take about 1 minute.
-
12
Turn off the heat and stir in the fresh lemon juice. This acidity is crucial for balancing the earthy tones of the beans.
-
13
Taste and adjust seasoning with more salt or red pepper flakes if desired. Ladle into warm bowls and garnish generously with fresh cilantro.
💡 Chef's Tips
For the best texture, do not add salt until the beans are fully cooked, as salt can sometimes toughen the skins of legumes. If you have time, soak the mung beans for 2-4 hours before cooking to reduce the simmer time by 10-15 minutes and improve digestibility. If the soup becomes too thick upon standing, simply thin it out with a splash of water or extra broth when reheating. Swap the spinach for kale or Swiss chard for more bite, but add these heartier greens 10 minutes earlier in the cooking process. For an extra layer of flavor, bloom a teaspoon of mustard seeds in a little oil and pour it over the finished soup (a technique called 'tadka').
🍽️ Serving Suggestions
Serve with warm, buttery garlic naan or toasted sourdough bread for dipping. Pair with a side of basmati rice or quinoa to make it a more substantial meal. A dollop of Greek yogurt or coconut yogurt on top adds a lovely cooling contrast. Serve alongside a crisp cucumber and tomato salad with a light vinaigrette. Pairs beautifully with a glass of chilled Gewürztraminer or a hot cup of ginger tea.