Potato and Mung Bean Soup is a vegan and gluten free soup with all the goodness of mung beans. I have had the recipe for a long time and is one of my favourite soups of all time, too.
But before the recipe, I’d like to say something about beans…
Beans are incredibly valuable part of our diets with their high protein, high fibre, nutrient dense content. If you want to learn more about beans down to “smelly business” part as well as scientific findings on the subject, here’s a really good article about it.
Potato and Mung Bean Soup
• ½ cup mung beans
• 1 large potato, peeled and diced
• 2 tablespoons vegetable oil
• 1 vegetable stock cube
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• Salt and freshly ground black pepper to taste
• A handful flat-leaf parsley (continental parsley), chopped
• Freshly squeezed lemon juice (optional)
1. Pick over the dry beans first to remove stones, dirt balls, beans with worm holes, and other foreign mater. Wash the mung beans to remove dust. Wash a second and third time if necessary although they should shine after their first bath.
2. Add 3 cups water to the beans and boil. Turn the heat down and simmer for 30-40 minutes. Drain and set aside.
3. Peel the potato and cut it into small cubes.
4. Boil 1 litre of water in a kettle–good quality, drinking water.
5. Heat the oil in a soup pot and add the diced potato. Stirring constantly fry the potatoes. Add boiled water, vegetable stock cube, cumin and turmeric and stir well. When it boils, add cooked mung beans. Check and season accordingly.
6. Dissolve the corn flour in a small bowl with cold water. Add to the soup and stir well. Let it boil for a few seconds. Turn the heat off and add chopped parsley.
7. Drizzle with freshly squeezed lemon juice if you’re using and serve hot.