Description
Want a delicious and nutritionally fulfilling soup for dinner? This mung bean soup is rich, savory, and pretty easy to make!
Ingredients
Units
Scale
- 3 tbsps of olive oil
- 1 onion
- 4 cloves of garlic
- 1 inch of ginger
- 1 cup of celery
- 1 carrot
- 3 tomatoes
- 2 cups of hot water
- 250 grams of mung beans
- 1.5 cups of coconut milk
- 3 cups of turnip greens
Instructions
- Make sure you have everything you need for the recipe to be a success, even the smaller ingredients such as garlic, ginger, and celery. These are the building blocks that allow this recipe to be flavorsome and different from a regular soup.
- Rinse mung beans with cold water in a sieve and pick out any bad-looking beans or pebbles. Add the beans into a pot with water and set the heat to high, bringing it to a boil. Reduce the heat to a simmer, and then cook the beans, uncovered, for 30-40 minutes. Cooked mung beans will be soft and some will have burst out of their shells. Separate them from the water and leave them on the side for later use.
- In a Wok or deep pan, add diced onion, garlic, ginger, and celery. Cook until the onion is soft and translucent, about 5 minutes. Add the chopped tomatoes and carrots. Stir and let them cook for 10-15 minutes, allowing the flavors to set.
- Pour the cooked mung beans and two cups of hot water into the deep pan, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pan. Let everything cook for 5-10 minutes or until the celery and carrots are soft.
- Finally, add the coconut milk. Bring the broth to a boil, now with the coconut milk, and then add the turnip greens. Let it cook for 5-10 minutes or until the turnip greens are soft. Serve the soup and enjoy a heartwarming meal. Store leftovers in the fridge for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Course
- Cuisine: Philippines