Ingredients

Bean Preparation

• 500 g dried green mung beans
• Warm water (for soaking)
• 1.5 liters vegetable stock

Soup Base

• 2 tablespoons olive oil
• 1 large white onion, finely chopped
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon onion and garlic masala (or ¼ teaspoon cayenne pepper for a spicier version)
• 1 teaspoon salt (or to taste)
• ½ teaspoon freshly ground black pepper (optional)

Vegetables

• 1 cup frozen peas
• 1½ cups broccoli florets, washed (optional)

Garnish (Optional)

• Fresh parsley or coriander, chopped
• Freshly cracked black pepper
• Garlic infused oil croutons

Method

Step 1: Soak the Mung Beans

1. Place the 500 g green mung beans in a large bowl.
2. Cover completely with warm water.
3. Soak for 4–6 hours.
4. Drain the soaking water.
5. Rinse the beans thoroughly under running water.

Step 2: Cook the Beans

1. Place the rinsed mung beans into a large pot.
2. Add the vegetable stock.
3. Bring to the boil.
4. Reduce the heat and simmer until the beans are medium soft, about 20–25 minutes.

Step 3: Prepare the Flavor Base

While the beans are cooking:

1. Heat the olive oil in a frying pan.
2. Add the chopped white onion and sauté until soft and translucent.
3. Stir in:
   • Ground cumin
   • Smoked paprika
   • Onion and Garlic masala (or cayenne pepper)
4. Cook for 2–3 minutes, stirring continuously until fragrant.

Step 4: Finish the Soup

1. Add the sautéed onion mixture to the partially cooked mung beans.
2. Continue simmering until the mung beans are tender and creamy.
3. Add the frozen peas.
4. Simmer for 4–5 minutes.

Optional

Add the broccoli florets during the last 2 minutes of cooking to keep them bright green and slightly crisp.

Taste and adjust the seasoning with salt and pepper if needed.

Serving Suggestions

Serve hot with:

• Wholewheat bread
• Fresh sourdough
• Garlic bread
• Brown rice
• A crisp green salad

Garnish with fresh parsley or coriander and a sprinkle of freshly cracked black pepper or even garlic croutons.