Mung Bean Soup

You say mung bean, I say mung bean.
4 big bowls
Prep Time: 45 minutes

Ingredients

  • 2 bay leaf
  • 2 carrot chopped
  • 2 celery chopped
  • 1/4 cup cilantro fresh
  • 1 tablespoon coconut oil
  • 1 cup mung beans dried
  • 1 onion chopped
  • 1-1/2 cup tomato chopped
  • 1 teaspoon turmeric ground
  • 1 tablespoon ume plum vinegar (optional)
  • 4 cups vegetable stock (or water)

Method

Melt the coconut oil in a medium pot. Sauté the onion. Add celery, carrots, and turmeric and continue to sauté until soft. Stir in mung beans, tomatoes, and the vegetable stock or water. Add bay leaves and bring to a boil.

Reduce heat, cover, and simmer for 45 minutes.

Remove from heat. Discard the bay leaves. Stir in cilantro and ume plum vinegar. Season with pepper.