Mung bean and coconut soup recipe

Whip up a healthy, hearty dinner tonight with this mung bean and coconut soup recipe

One thing we love about winter is the excuse it gives us to load up on comforting, easy dishes like soup.  This recipe taken from Flours In My Hair by Olivia Daly is the perfect example – perfect if you’re getting a little tired of more conventional soups, too.

Ingredients:

6 cups of (lightly salted) water after blanching greens

250g split yellow mung beans

2 tomatoes, quartered

2 slices of ginger (skin on)

3 cloves of garlic, skin removed

1 green chilli, whole with a slit down the centre

1 tsp turmeric powder

1/4 cup coconut milk

1 bunch coriander leaves, finely chopped

Method:

Using the water used for blanching vegetables, add garlic, ginger, chilli, turmeric. Bring to the boil.

Rinse the mung beans and add to the boiling water. Bring back to the boil and then simmer on a low heat until tender (around 15-20 minutes).

Once cooked through, add more water if it’s too thick. When the required consistency is achieved, stir in the coriander leaves. At this stage you can add the coconut milk or pour the coconut milk into a serving jug for your guests to serve themselves to taste.

For more great recipes from Olivia check out her blog.