It doesn't get more hearty than this in Winter. Mung beans are super nutritious plant food that is a fantastic source of plant protein not to mention fibre, antioxidants, folate, manganese and magnesium. Throw in your additional healing foods such as garlic, ginger, turmeric and bone broth and you really can't beat this comforting and filling soup as a nourishing Winter meal.
1 1/2 cups dried mung beans
2 leek, roughly chopped
1 onion, diced
3 garlic cloves, crushed
1 tablespoon grated fresh ginger
4 teaspoons grated fresh turmeric
1 long red chilli
2 zucchini, halved lengthways and sliced every 1 cm
2 carrots, halved lengthways and sliced every 1 cm
1 1/2 cups pumpkin, cut into small chunks
1 1/2 cups cauliflower, cut into florets
2 bay leaves
2 heaped tablespoons tomato paste
400ml coconut milk
4 cups chicken bone broth or any stock (adjust as needed)
Cook the mung beans according to packet instructions. Meanwhile, add the leek and onion to a large stock pot. Cook for 2-3 minutes and then add the garlic, ginger, turmeric and chilli and cook for another 1-2 minutes (if the mixture is sticking to the pan and browning a bit that is a good thing as it will add more flavour). Add the zucchini, carrot, pumpkin and cauliflower along with the tomato paste, coconut milk and broth. Lastly add the bay leaves and cook for approximately 20-30 minutes or until the veggies are tender.
Add the mung beans to the pot and add more or less broth/stock/water to reach your preferred consistency. Lastly, remove the bay leaves and serve with fresh herbs of your choice and a dollop of yoghurt or coconut cream.