Mung Bean and Kale Soup
Seasonal Vegan, Vegetarian, Dairy free, Egg free recipe
Nutritional fact:
Mung beans are a healthy alternative to meat. They are relatively high in protein, iron, magnesium and especially vitamin B6, which is needed for proper absorption of vitamin B12.
Preparation
Soak the mung beans overnight.
Heat the oil in a large pan. Fry the onions and garlic for 2 minutes until softened, making sure not to burn the garlic or it will turn bitter.
Add the spices and stir for 30 seconds.
Add the mung beans and the water, cover and boil for 30-45 minutes. Check after 20 minutes or so, to see if the mung beans are soft. If not, boil for longer.
When the mung beans are cooked and soft, add the kale and boil for just 5 more minutes.
Sprinkle around 1tbsp Engevita per portion on top.
Serve this nutritious soup with naan bread heated in an oven and spread with Biona coconut oil.
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Mung Bean and Kale Soup
Ingredients
- 1 onion, peeled and chopped
- 200g dried mung beans
- 1.5lt water
- 3tbsp olive oil
- 3 garlic cloves, peeled and finely chopped
- 400g kale, washed and chopped
- 1tsp cumin
- 1tsp turmeric
- 1tbsp whole coriander, lightly fried in a dry pan
- Coconut Oil to serve
- Naan bread to serve
- Engevita to taste
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
