This mung bean soup with coconut milk, sweet potato, and spinach is a filling soup that tastes even better with naan bread.
Dried mung beans are available in different colors at the store. These yellow split mung beans give this mung bean soup a delicious taste and texture, but you can also replace them with lentils.
Yellow mung beans are the same as the well-known green mung beans. By splitting the mung beans, only the yellow ones remain. Since they are double-podded and halved, they cook faster, and you don’t need to soak them first. They are also easier to digest than green mung beans.
Made by Véronique
Published at 2025-02-06, this recipe is for 10 persons persons and takes 50 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
Updated at: 2025-02-11
Peel and finely chop the red onions and garlic cloves. Peel and finely grate the ginger.
Peel the sweet potatoes and cut them into small cubes.
Heat a splash of neutral oil or coconut oil in a large pot and sauté the onion and garlic until the onion is soft and translucent.
Briefly cook the grated ginger and then add the sweet potato cubes. Fry them for another 3 minutes.
Add the tomato paste along with all the spices and cook it briefly to remove the acidity from the tomato paste.
Pour in the vegetable broth, place a lid on the pot, and bring to a boil. Once the soup is boiling, add the mung beans and reduce the heat to medium-low.
Let the sweet potatoes and mung beans cook until tender, which will take about 15 to 20 minutes.
Stir in the coconut milk along with the spinach and let it cook for a few more minutes. If the soup is too thick, you can add a bit more vegetable broth or water.
Season with black pepper, salt, and possibly more spices. Serve the mung bean soup with naan bread, enjoy!
Which mung beans for soup?
You can use different types of mung beans to make mung bean soup. For example, you can use green mung beans, but if you're using the dried version, you need to soak them for at least 12 hours in plenty of cold water.
You can also use dried yellow mung beans. Whole mung beans should be soaked for 12 hours, but split (halved) yellow mung beans have a shorter cooking time and can be used directly without soaking.
How long can I store mung bean soup?
You can store this mung bean soup in the fridge for up to 3 days. You can also freeze it for up to 3 months.
Your email address will not be published. Required fields are marked with *
Since 2014 the tastiest recipes from all over the world! Completely free.
To the content of Ohmydish no rights can be derived in any way.
All rights reserved. Texts on this website may never be copied without permission.
There aren't any comments left behind yet you can be the very first to comment!