I can’t tell you how nutritious this soup is and how amazingly tasty too! Yum yum yum… I used sprouted mung beans which I sprouted by soaking for 2 days, replacing the water each day. Soaking the mung beans not only releases more nutrients in the beans they take less time to cook.
Mung beans are high in fibre, protein and folate (so they’re great for pregnant mums, especially in those early days of pregnancy) and when sprouted mung beans contain high amounts of vitamin C and vitamin K. They are also low in sodium and cholesterol and high in vitamin B6 and magnesium too.
Because of the wide range of nutrients contained in mung beans, they offer health benefits for the immune system, the metabolism, the heart and other organs, cell growth, protection against free radicals and diseases such as cancer and diabetes. I would say an all round top bean!
Alfalfa sprouts have concentrated amounts of vitamins and minerals such as vitamin K, magnesium, iron, calcium and vitamin C. Alfalfa has been tested to lower LDL cholesterol accumulation in the liver, alfafa sprouts are also really beneficial for people with arthritis as they help to reduce inflammation.
2 sticks of celery finely chopped
2 tablespoons fresh root ginger finely chopped
2 cloves of garlic finely chopped
1/2 tablespoon coconut oil
1 vegetable stock cube
1 1/4 litres of filtered water
50g alfalfa sprouts
200g cooked mung beans
100g cooked from frozen broad beans skinned
100g frozen sweetcorn
3 leaves of savoy cabbage de-stalked and roughly chopped
2 tablespoons miso paste
1 handful of fresh coriander including stalks roughly chopped
1/2 teaspoon freshly ground black pepper
1/2 teaspoon sea salt
Mung bean prep: cook soaked mung beans for 15-20 minutes and non-soaked ones for 40-50 minutes or until cooked. Drain and set aside.
Cooks Tip: I prefer to soak the mung beans until they start to sprout, so I pre-soaked them for 2 days, I soaked more than I needed as I’m using the mung beans in another dish I have in mind.
Broad bean prep: cook the broad beans for 5 minutes, drain, rinse in cold water and peel the outer skins. Rinsing in cold water helps to loosen the skin around the bean. Set aside.
Heat the coconut oil in a large pan, add the celery, garlic and ginger and cook for 2-3 minutes until slightly soft, keep stirring to avoid sticking to the bottom of pan.
Dissolve the stock cube in the water and add to the pan. Add the miso paste, mung beans, frozen sweetcorn, savoy cabbage, coriander, salt & pepper and cook for 5 minutes.
You don’t want to overcook anything as the soup will lose its freshness and bite.
Add the alfalfa sprouts and broad beans, stir and serve immediately.