Mung Bean Soup with Mint
Soups • Scandinavian
Description
Instead of water, you can use chicken or beef broth, broth with added smoked pork belly, or even broth made from dried tuna. However, using plain water allows the mung beans and other vegetables and herbs to better showcase their qualities. It somehow brings them out more.
Ingredients
- Onion 5 oz
- Tomatoes 10 oz
- Carrot 5 oz
- Mung Beans 10 oz
- Vegetable Oil 0 fl oz
- Parsley 0 oz
- Garlic 6 cloves
- Fresh Mint 0 oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Sauté the chopped onion and carrot in vegetable oil.
Step 2
Peel the tomatoes (the easiest way to do this is to make cross cuts on the skin and immerse them in boiling water for a couple of minutes; the skin will come off almost by itself) and finely chop them. Sauté them for two minutes along with the onion and carrot—this can be done in a frying pan or in the pot where you will be cooking the soup, provided that the bottom doesn't burn and the sides aren't too high to make stirring difficult.
Step 3
Pour three liters of water into the pot with the sautéed vegetables, bring to a boil, and add two cups of mung beans. Cook for thirty minutes.
Step 4
Season with salt and pepper, taste, and make sure everything is alright before removing from heat.
Step 5
Then add the finely chopped garlic and parsley. When serving on plates, add a pinch of finely chopped mint to each plate.
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