Mung beans and turnip soup

Posted by on Jun 1, 2015 in General, Soups | Comments Off on Mung beans and turnip soup

Mung beans and turnip soup

From the book “365 days with no excuses” by Liora Houbara

In this interesting soup we use the unfamiliar Mung bean, It is a highly recommended bean According to Chinese medicine.

The mung bean is small, green and almost does not require prior soaking.

In addition, it is easier to digest than other legumes.

The use of turnip is a “trick”, It gives a sense of potato but with much less calories.

It’s a satisfying soup, it is very thick and can be used as a meal by itself.

20 servings; 50 calories per serving.

How much have we saved? A similar soup with beans and potatoes, will Ordinarily add 100 calories per serving (150 calories each instead of 50!)

 

The ingredients for a large family saucepan-

2 cups of mung bean (you can find it in the healthy food stores)

2 onions

2 carrots

2 zucchinis

1 large turnip

1 celery root

1 large handful of parsley

1 large handful of cilantro (only for those who like the taste)

1 tablespoon of oil

½ cup pearl barley

1 teaspoon of salt

1 teaspoon of cumin

Pepper to taste

 

Preparation-

Rinse well and soak the mung beans in water for two hours (you can prepare the soup without soaking at all).

Peel all the vegetables- The onion, carrot and zucchini.

Chop in food processor by a steel blade or grater.

Grate the turnips and celery with a grater.

Chop the parsley and cilantro.

Steam the onion in a large saucepan, with one tablespoon of oil, until golden.

Add the carrots, zucchini, celery and turnip.

Add the grits, parsley, cilantro, and season it to taste.

Add water to cover all the components

Bring to a boil, lower the heat and simmer until all ingredients are tender, and until the beans and barley and making the soup very thick.

Taste and fix seasoning if needed.

serve hot.

 

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