Sprouted Mung Bean Soup
This Sprouted Mung Bean Soup when down a treat at a recent dinner. Once sprouted, mung beans contain vitamin C, not found in the bean itself.
Author: Edward Daniel
Recipe type: Starter
Cuisine: Vegan, Vegetarian
- 200g Mung Beans
- 1 onion, sliced
- 3 tablespoons of groundnut oil
- 200g of cherry tomatoes
- Season to taste
- For the mushroom stock
- 1.5 litre filtered water
- 300g mushrooms
- Soak the mung beans in water for 72 hours, regularly drained and allowed to germinate. Once sprouted, allow to sit in the air for a further 24 hours. If not many of the beans have sprouted, then place again in water – but keep the water later for the mushroom stock. However, in allowing the germination process to take place, the beans will let air.
- To make the stock, place the mushrooms with water into a medium pan. Bring to the boil and simmer gently for about 30 minutes. Remove from the heat. Drain and keep the liquid but discard the mushrooms.
- In a pressure cooker, add the groundnut oil and onion. Cook the onions until they soften.
- Add the mung beans and mushroom stock and place under pressure for 15 minutes – this allows the beans to be thoroughly cooked.
- Add the cherry tomatoes and cook for a further 5 minutes.
- Season to taste.