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Rated "Excellent" by our customers
See our 4,718 reviews on Trust Pilot

Mung Bean Vegetable Soup with Chilli Kale Crisps

This hearty soup feels light and subtly sweet, thanks to the beets. Topped with crispy chili kale, it gets a satisfying crunch and a hint of heat.

Posted by: [email protected]
On:

Cuisine

Other

Time

30 - 60 mins

Skill Level

Newbie

Serves

2

Courses etc.

Main Courses
Starters

You will need

IngredientAdd
½ cup mung beans Available only in our Broughton Street shop More products
1l veg stock More products
2 medium beetroots More products
2 carrots More products
2 handfuls of kale More products
1/3 cup of frozen peas Available only in our Edinburgh shops More products
small red onion diced More products
2 cloves of garlic diced More products
2 bay leaves More products
1 tsp fenugreek leaves More products
splash of soy sauce More products
2 Tbsp olive oil More products
pepper to taste More products
salt to taste More products
For Kale Crisps: handful of kale More products
For Kale Crisps: 2 Tbsp olive oil More products
For Kale Crisps: chilli powder More products
For Kale Crisps: salt More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Heat oil in a pot and fry the onion until translucent.
  • Add the garlic and cook for another 30 seconds.
  • Stir in the mung beans, stock, bay leaves, and fenugreek leaves. Bring to a boil and simmer for about 30 minutes, or until the beans start to soften.
  • Add the beetroot and carrots, and cook for 5 minutes.
  • Add the kale and peas, then simmer for another 5 minutes.
  • For the Kale Crisps: Toss the kale with oil, chili powder, and salt.
  • For the Kale Crisps: Roast in the oven at 200°C for about 7 minutes, or until crispy.
  • Serve the soup topped with the crispy kale.

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