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We hope you got insight from reading it, now let’s go back to hearty mung bean and rainbow swiss chard soup recipe. To cook hearty mung bean and rainbow swiss chard soup you only need 17 ingredients and 4 steps. Here is how you achieve that.
The ingredients needed to cook Hearty mung bean and rainbow Swiss chard soup:
- Get 4 carrots, peeled and chopped
- Take 100 g Swiss chard
- Get 250 g mung beans
- Provide 1/2 onion, chopped
- You need 1 tsp olive oil (better if extra-virgin)
- Get 1 Tbsp turmeric
- Prepare 1 Tbsp cumin
- Take 1/2 Tbsp ground coriander
- Provide 1 Tbsp vegetable bullion
- Provide 2 bay leaves
- Take to taste Dried parsley
- Take Black pepper
- Use Salt
- Take 1 knob butter
- Use 1/2 cup coconut milk
- Provide 1 Tbsp strawberry jam (or other conserve)
- Get 2 dashes umeshu or lychee wine (or any fruity wine)
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!
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