Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, hearty mung bean and rainbow swiss chard soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Hearty mung bean and rainbow Swiss chard soup is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Hearty mung bean and rainbow Swiss chard soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
Hearty, warming white bean soup became a fixture at presidential dinners in Washington and the Jefferson White House's food is still regarded as with Rainbow Swiss Chard & Taleggio-Rosemary Toast. Find recipes that suit your lifestyle with our new nutritionist-approved. This mung bean stew recipe is healthy and has lots of wonderful flavours and textures.
To get started with this recipe, we must prepare a few components. You can have hearty mung bean and rainbow swiss chard soup using 17 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:
- Take 4 carrots, peeled and chopped
- Prepare 100 g Swiss chard
- Make ready 250 g mung beans
- Prepare 1/2 onion, chopped
- Make ready 1 tsp olive oil (better if extra-virgin)
- Take 1 Tbsp turmeric
- Make ready 1 Tbsp cumin
- Make ready 1/2 Tbsp ground coriander
- Take 1 Tbsp vegetable bullion
- Prepare 2 bay leaves
- Make ready to taste Dried parsley
- Make ready Black pepper
- Take Salt
- Get 1 knob butter
- Prepare 1/2 cup coconut milk
- Take 1 Tbsp strawberry jam (or other conserve)
- Take 2 dashes umeshu or lychee wine (or any fruity wine)
This hearty soup combines nutritious Swiss chard with other garden favorites. Its light broth is surprisingly rich in flavor, and the grated Parmesan packs an additional punch. After coming across mung beans in my local market one day, I was curious as to just what to do with them. After much searching I found this recipe on the The result is a spicy and satisfying soup-a meal in a bowl.
Instructions to make Hearty mung bean and rainbow Swiss chard soup:
- Heat the olive oil in a pan on medium-high heat, l and sauté the chopped onions and carrots, stirring regularly for about 3-5 mins.
- Prepare the vegetable stock adding 500 ml of boiling water to the vegetable bullion. Add the beans, all the dry ingredients and the bay leaves to the pan, then add the stock. Let it cook for 25', stirring regularly to prevent sticking.
- Remove the bay leaves. Add the butter, jam and coconut milk. Add more water if necessary, stir well and continue to cook for 10 more minutes. At this point it's easier for the soup to stick to the pan so I recommend stirring every 3-5 minutes. Add the umeshu or sweet wine, stir well and let the soup simmer for another 15 minutes or until the beans are fully cooked.
- Serve with croutons or crunchy bread with a dash of olive olive and oregano (optional). Here, I have used "freselle" (made by my mother, with fennel seeds), a type of Neapolitan crunchy bread - we love it with tomatoes, tuna and oregano!
I found in my research these Asian beans don't need pre-soaking and are very nourishing. Brimming with italian sausage, Swiss chard and northern beans, this hearty soup is the perfect cool-weather dish. Stir in the broth, Swiss chard, and beans. Add salt and pepper, to taste. Dried beans and pulses give texture to our food and added nutrition in the winter months.
So that is going to wrap it up with this exceptional food hearty mung bean and rainbow swiss chard soup recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
