Spicy Mung Bean Soup recipe
information
Mung beans are small, round and green, with an 'eye'. They are available at health food shops, the larger supermarkets and specialist grocers.
ingredients
7.5 ml (1 1/2 tsp) olive oil
1 onion, skinned and sliced
1 fresh red chilli, seeded and finely chopped
1 garlic clove, skinned and sliced
1 cm (1/2 inch) piece fresh root ginger, peeled
finely pared rind of 1 orange
scant 1/2 (us) cup (100 ml) unsweetened orange juice
750 ml (1 1/4 pints) vegetable stock
8 oz (225 g) mung beans, soaked for 2-3 hours and drained
salt, to taste
1 tbsp (15 ml) chopped fresh coriander or parsley
1 orange, peeled and segmented
low-fat natural yogurt, to garnish
1 onion, skinned and sliced
1 fresh red chilli, seeded and finely chopped
1 garlic clove, skinned and sliced
1 cm (1/2 inch) piece fresh root ginger, peeled
finely pared rind of 1 orange
scant 1/2 (us) cup (100 ml) unsweetened orange juice
750 ml (1 1/4 pints) vegetable stock
8 oz (225 g) mung beans, soaked for 2-3 hours and drained
salt, to taste
1 tbsp (15 ml) chopped fresh coriander or parsley
1 orange, peeled and segmented
low-fat natural yogurt, to garnish
method
1. Heat the olive oil in a large saucepan, add the onion and cook, stirring, for 5 minutes or until the onion is softened but not browned.
2. Add the chilli, garlic, ginger and half the orange rind and cook for 1 minute longer to blend the flavours.
3. Add the orange juice and bring to the boil. Boil until the liquid has reduced by half, then add the stock, mung beans and seasoning.
4. Return to the boil, lower the heat and simmer, covered, for 30 minutes or until the beans are tender.
5. Puree in a blender or food processor, then reheat.
6. If the soup is thicker than preferred, adjust the consistency by adding additional orange juice.
7. Finely slice the remaining orange rind into matchstick-thin strips, called julienne strips.
8. Pour the soup into bowls and stir in the coriander.
9. Arrange the orange segments on top, then place a spoonful of yogurt in the centre and a couple of shreds of orange rind on top.
10. Serve at once.
2. Add the chilli, garlic, ginger and half the orange rind and cook for 1 minute longer to blend the flavours.
3. Add the orange juice and bring to the boil. Boil until the liquid has reduced by half, then add the stock, mung beans and seasoning.
4. Return to the boil, lower the heat and simmer, covered, for 30 minutes or until the beans are tender.
5. Puree in a blender or food processor, then reheat.
6. If the soup is thicker than preferred, adjust the consistency by adding additional orange juice.
7. Finely slice the remaining orange rind into matchstick-thin strips, called julienne strips.
8. Pour the soup into bowls and stir in the coriander.
9. Arrange the orange segments on top, then place a spoonful of yogurt in the centre and a couple of shreds of orange rind on top.
10. Serve at once.
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
