Vegetarian Mung Bean Soup

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This soup is spectacular served with gluten-free bread or crumbled rice cakes.


  • 1 cup, mung beans pre-cooked
  • 1 tablespoon butter or ghee (sub with light olive oil)
  • 1 cup yellow onion, diced
  • 1 tablespoon garlic, minced
  • 1 cup carrots, diced
  • 1 cup potatoes, diced
  • 3 cups vegetable stock*
  • 1 cup coconut milk, whole or lite
  • 1 teaspoon ground cumin
  • 1 teaspoon yellow curry powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon paprika
  • 1/2 teaspoon sea salt
  • 2 teaspoon fresh ginger, minced
  • 2 cups chard leaves, shredded (sub with kale)


  1. Pre-cook 1 cup of mung beans by combining in a pot with 3 cups water. Bring to a boil and reduce to a simmer for 20-30 minutes, until beans are tender. Drain and set aside. (You can cook the mung beans simultaneously as you prepare the soup).
  2. In a medium soup pot, melt the butter or ghee on medium-low heat. Add the onions and saute until translucent.
  3. Add the garlic and carrots, cover with a lid, and saute for 2-3 minutes.
  4. Add the potato, vegetable stock and coconut milk. Bring to a boil, cover with a lid and reduce to a simmer.
  5. In a small pan, add the ground cumin, yellow curry powder, ground cinnamon, ground nutmeg and paprika. Toast the spices over low heat until they fill the kitchen with their aroma. Add the spices to the soup with the sea salt and ginger, and continue to simmer, covered.
  6. When the potatoes are fork tender (after about 15-20 minutes), add the chard (or kale) leaves and mung beans. Continue to cook for about 5 minutes, and remove from heat.


*When buying vegetable stock, make sure the carton contains no unfamiliar words in the ingredient-list. Stick to vegetable names you can recognize. If you don’t have vegetable stock, you can substitute for 3 cups of water + 1.5 teaspoons vegetable bouillon (concentrated stock). I like to use the brand Better Than Bouillon. You can substitute the vegetable stock in this recipe for homemade turkey stock. The same process can be applied for making chicken, pork or beef stock as well.