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Sprouted Mung Bean Coconut Curry Soup

A simple, quick, cozy and fragrant soup.
45 minutes
4 Servings
Pairs perfectly with fresh crusty bread or naan.

Sprouted Mung Bean Coconut Curry Soup is a cozy and simple one pot wonder! Sprouted mung beans are a wonderfully mild, quick cooking bean that soak up all the flavours around it like a sponge. They are a great texture for soup and sprouting also helps with digestibility and bioavailability. They’re high in protein and fibre, and many people find mung beans gentler on their digestive system than other beans (and that’s even before sprouting!). What are you waiting for?! You can whip up a big pot of warm and fragrant soup in no time!

ingredient tips & substitutions

  • Fresh ginger really punches up the flavour of this soup, but in a pinch you can swap for 1/4 tsp of powdered ginger
  • Same goes for the garlic, you can use about 1/2 – 1 tsp of garlic powder, depending on your preference.
  • This recipe is flavourful but a mild spice level. if you’d prefer a bit of heat, add a pinch of cayenne or top with red pepper flakes. 
  • Feel free to try other combinations of veggies! Green beans, zucchini, sweet potato and greens like kale and spinach would all work wonderfully. 
  • If you don’t have sprouted mung beans, sprouted lentils would be delicious too. You can likely reduce the cooking time by about 5 minutes, but always taste test for doneness. 
  • We don’t recommend skipping the lime juice, a little bit of acidity really compliments the curry flavour. 

recipe notes

  • It keeps wonderfully and is even better the next day! When reheating, you may need to add a little additional broth or water.
  • This recipe is naturally gluten-free and vegetarian/vegan friendly.

Sprouted Mung Bean Coconut Curry Soup

A simple, quick, cozy and fragrant soup.
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 4

What You'll Need:

  • 1 cup Second Spring Organic Sprouted Mung Beans (dry)
  • 1 large onion
  • 2 ribs celery
  • 2 large carrots
  • 1 tbsp minced fresh ginger
  • 1 tbsp olive oil
  • 3-4 cloves garlic
  • 1 heaping tbsp curry powder
  • 1 (398ml can) diced or fire roasted tomatoes
  • 4 cups vegetable broth
  • 1 can coconut milk
  • salt and pepper to taste
  • lime wedges, for serving

How To Make It:

  • Chop onion and celery, peel and chop carrots. Mince garlic and ginger.
  • Add onion, celery, carrots and ginger to a large pot with the olive oil. Saute on low-medium heat until onion is translucent, about 5 minutes. Add garlic and curry powder and continue to saute until fragrant, about 1 minute.
  • Add tomatoes, breaking up any larger pieces. Add broth and sprouted mung beans and bring to a boil.
  • Reduce heat, cover and simmer for 15-20 minutes, until beans are cooked and vegetables are tender. Add coconut milk and simmer for another 3 minutes. Season with salt and pepper according to your taste.
  • Serve hot with a healthy squeeze of lime juice and crusty bread or naan.

Have you made this recipe? Tag @secondspringfoods on Instagram!

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