Sri Lankan Mung bean and Vegetable Soup Recipe

(Total Approx. time: 30-45 minutes)

 

INGREDIENTS (For 3-4 people)

  • 1-3 cups mung beans
  • 1 potato
  • 1 celery stalk
  • 1 cup cut beans
  • 1 cup cut spinach
  • 1 onion
  • 3-7 garlic cloves
  • 6-8 curry leaves
  • 1-2 tsp salt
  • 1/2 tsp coriander powder
  • 1 cup coconut milk
  • 2-3 tbs oil
  • 7-8 cups water

 

PREPARATION:

* Rinse mung beans until water runs clear, soak in water for 20-30 mins

* Wash and cut potato, celery stalks, beans and spinach

* Chop onion, garlic and curry leaves

 

COOKING METHOD

  1. In a soup pot, heat oil / butter and add onions, garlic and curry leaves, cook until golden.
  2. Add water and mung beans, turn heat on high and bring to boil.
  3. Boil until mung beans are cooked
  4. When mung beans are cooked, add potato, celery and beans and cook for 30-40 mins.
  5. When all vegetables are cooked, add salt, pepper, coriander powder and coconut milk
  6.  Stir and mix well, turn heat off and add spinach.

 

NOTE:

This can keep well in the fridge for up to 4 days, or you can freeze individual portions and keep in the freezer for up to 6 months.