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We hope you got insight from reading it, now let’s go back to hearty mung bean and rainbow swiss chard soup recipe. You can cook hearty mung bean and rainbow swiss chard soup using 17 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Hearty mung bean and rainbow Swiss chard soup:
- You need carrots, peeled and chopped
- Provide Swiss chard
- You need mung beans
- Take onion, chopped
- Use olive oil (better if extra-virgin)
- Prepare turmeric
- Prepare cumin
- You need ground coriander
- Use vegetable bullion
- Use bay leaves
- Take Dried parsley
- Get Black pepper
- Provide Salt
- Prepare butter
- Get coconut milk
- You need strawberry jam (or other conserve)
- Provide umeshu or lychee wine (or any fruity wine)
Steps to make Hearty mung bean and rainbow Swiss chard soup:
- Heat the olive oil in a pan on medium-high heat, l and sauté the chopped onions and carrots, stirring regularly for about 3-5 mins.
- Prepare the vegetable stock adding 500 ml of boiling water to the vegetable bullion. Add the beans, all the dry ingredients and the bay leaves to the pan, then add the stock. Let it cook for 25', stirring regularly to prevent sticking.
- Remove the bay leaves. Add the butter, jam and coconut milk. Add more water if necessary, stir well and continue to cook for 10 more minutes. At this point it's easier for the soup to stick to the pan so I recommend stirring every 3-5 minutes. Add the umeshu or sweet wine, stir well and let the soup simmer for another 15 minutes or until the beans are fully cooked.
- Serve with croutons or crunchy bread with a dash of olive olive and oregano (optional). Here, I have used "freselle" (made by my mother, with fennel seeds), a type of Neapolitan crunchy bread - we love it with tomatoes, tuna and oregano!
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