Luxurious Sprouted Mung Bean Soup cooked in a mushroom-infused stock, polished with sweet cherry tomatoes and freshness of fragrant parsley.
Get ready to let the silky broth and tender mung beans slide down your throat. And, glide.
This dish will set aside any belief that vegan food can’t be simple to put together. With my Sprouted Mung Bean Soup, you’ll be whipping up a nourishing and delicious meal in a matter of minutes.
When to Make This Recipe:
Make this:
- When you’ve got a busy week at work and need a quick, comforting soup to throw in the pressure cooker
- When craving a light, clean-tasting vegan consommé on a summery day
- When you want to impress a new beau or belle with a starter that’s subtle yet flavourful
Inspiration Behind the Recipe:
This recipe was inspired by my experiments with germinating mung beans, which I discovered are incredibly easy to grow. Well-soaked and aerated, they blossom into a protein-rich, fibre-packed ingredient that’s also high in antioxidants, making this soup a nourishing and gut-friendly choice.
Enjoy this vegan Sprouted Mung Bean Soup, a simple yet luxurious dish that’s perfect for any occasion.”
Recipe Highlights:
- Vegan and high in protein, fibre, and antioxidants
- Luxurious soup made with sprouted mung beans, mushroom-infused stock, and cherry tomatoes
- Light and clean-tasting, perfect for a summery day or a quick and comforting meal
- Easy to make and nutritious, making it a great choice for a busy week or a special occasion
What equipment to use:
For this recipe, I suggest:
Stove
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 200g Mung Beans
- 1 onion, sliced
- 3 tbs olive oil
- 200g of cherry tomatoes
- Season to taste
- For the mushroom stock
- 1.5 litre filtered water
- 300g mushrooms
Instructions
- Soak the mung beans in water for 48 hours, regularly drained and allowed to germinate. Once sprouted, allow to sit in the air for a further 48 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 frying pan, sauté the onion in oil until translucent. Transfer to a pressure cooker.
- Add the mung beans, mushroom stock, cherry tomatoes and pressure cook for 5 minutes.
- Season to taste.