Munggo Soup Recipe
This soup has great nutritional value. Very high in fibre and protein just with the beans alone, what more when the rest of the ingredients are added.
This soup is quite flexible. Shrimps, sauteed in garlic-butter can be added on top of soup as you serve it, or some add and mix crushed chicharon to the soup just before serving.
- 200 ml dry green mung beans (green monggo)
- 1500 ml water
- 1/4 cup canola oil
- 1 whole bulb garlic (I like mine really garlicky....you can adjust how much garlic you want), crushed
- 1 large onion, chopped
- 1 large can (796 ml) tomatoes, roughly cut-up
- 3/4 cup curly parsley (Note: this is not to be confused with cilantro. Cilantro has a strong taste, so if you're using cilantro you might want to use less or adjust to your taste)
- 1 heaping tablespoon chicken soup powder
- Salt to taste
- A pinch of ginger powder
6 to 8
1. Boil and reduce to simmer the beans and water until the beans are popped and soft.
2. n the meantime, heat oil in another saucepan and saute the garlic and onions until onions are transparent. Add the tomatoes, stirring every now and then for about 5 minutes.
3. Puree or pulse the soft beans. Add the sauteed stuff to the pureed beans and bring to boil.
4. Add the parsley and the rest of the ingredients, adjusting to your taste. Simmer for about 3 minutes to wilt the parsley.
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