Recipes

Sweet potato and mung bean soup

This recipe was shared by Nancy Partington, a health-supportive chef, culinary wellness educator and all-around holistic lifestyle guru based in New York City.

I am so in love with Nancy’s recipes, her Instagram acts as constant food inspiration and motivation for me. This particular recipe introduced me to the mung bean, a little green bean that is so rich in nutrients but for some reason is not that popular in our part of the world, so with this soup I sing its praises !! This soup, by the way, is one of the best tasting soups you’ll ever make and the best part of it all is that it is so healthy and filling, it will soon become a firm favourite in your homes 🙂

Follow Nancy on Instagram for more fantastic food inspiration @urbankitchenapothecary or on her website

SWEET POTATO AND MUNG BEAN SOUP

About 4 to 6 servings

Ingredients;

  • 3 tablespoons coconut oil
  • 1 small red onion, chopped
  • 1 small celery stalk, chopped
  • 2 garlic cloves, chopped
  • 1-inch piece fresh ginger, peeled and chopped
  • 1 medium sweet potato, peeled and diced (about 2 cups)
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 3/4 cup mung dal (split and hulled mung beans), rinsed and drained
  • 5 cups water or broth / stock
  • 1 apple, peeled, cored and diced (about 1 cup)
  • 1 dried bay leaf
  • salt and freshly ground black pepper
  • 1 tablespoon raw apple cider vinegar
  • garnishes: plain coconut milk yogurt or Greek yogurt, raw or toasted pumpkin or squash seeds, sliced chives

Method;

Heat coconut oil in a heavy-bottomed soup pot. Add onion and celery and cook on medium-low until softened, about 5 minutes. Add garlic and ginger and cook 1 minute more. Then add sweet potato, turmeric, coriander, 1 teaspoon of salt (if you are using a broth that has salt in it you may need less) and a few grinds of black pepper. Stir to coat vegetables and cook until spices are toasted, about 1 minute.

Add mung dal, water, apple, and bay leaf. Bring to a boil, reduce heat and simmer until dal has broken down and sweet potato is tender, about 30 minutes. Turn off heat.

At this point I like to partially blend the soup with my immersion blender to create a heartier texture and break down some of the sweet potato and apple chunks, but it’s also great served as-is. (You could also add about 1/3 of the soup to a regular blender and pulse a few times, then add back to the pot.)

Add cider vinegar and season soup with salt and black pepper to taste. Ladle into warmed bowls and add garnishes of your choice.

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