There’s an Asian supermarket just a couple of blocks away from my flat and now they’re expanding their space and with that in mind, they have more products. I am a lover of these stores and I like the fact that there are more appearing throughout London. I was there a couple days ago and I’ve noticed that they had mung beans. It’s not a novelty but you usually see mung bean sprouts in stores. When I got them, I was thinking about how should I prepare these beans and I decided to make a soup because I’m a little bit under the weather.
1 cup of mung beans
2-3 handfuls of curly kale
1 red chilli pepper
2 large leeks
4 thin slices of ginger
4 cups of chicken stock – veggie stock if you are vegetarian or vegan
1 tablespoon of olive oil
1/4 teaspoon of ground cumin
1/4 teaspoon of turmeric
1/4 teaspoon of cayenne pepper (optional)
1/4 teaspoon of thyme
a pinch of salt and pepper
1 bay leaf
The only things you sort of need to prepare are the mung beans. You should soak them in water for at least 3 hours. You can do overnight as well. First, chop the leeks and the chilli pepper and add them to a stewpot with the oil and the ginger slices. Saute for about 2-3 minutes just so that the ginger releases its flavours. After that, add all the seasonings and stir well.
Drain the mung beans and add them to the pot with the chicken stock. I added an extra cup of water as well. The final ingredient is the kale. Just add it to the mixture and that’s it. Simmer it for about 40 minutes and the soup is done.
Serve it just by itself or a fresh baguette. I had some salty crackers with it. Hope all of you are doing great and see you soon,