The health benefits of mung bean soup are plentiful, and the particular blend of spices added in this soup only makes it more advantageous. The recipe makes a large batch of soup so you can feed your family, and have leftovers that are great for when you want something convenient.
Slow Cooker Mung Bean Soup [Vegan]
- 1 tablespoon grape seed oil
- 1 onion, chopped
- 1/4 teaspoon + 1/2 teaspoon sea salt, divided
- 4 cloves garlic, minced
- 1 teaspoon ginger, fresh grated
- 1 tablespoon cumin seeds
- 1 tablespoon Fenugreek seeds
- 1 tablespoon coriander seeds
- 2 teaspoons turmeric powder
- 2 1/3 cups (16ounce package dry) Mung Dahl, rinsed and washed
- 10 cups water
- 1 small head cauliflower, cut into bite size florets
- 1 zucchini, diced
- Start by measuring and preparing all spices. In a coffee grinder, spice grinder, or using a mortar and pestle combine cumin seeds, fenugreek seeds, and coriander seeds and grind into a powder. Now is a great time to measure out the turmeric powder, grate the ginger and chop the vegetables, onions and garlic, as well as wash the mung beans.
- Either in a large sauté pan, or in your slow cooker insert if it is stove top safe, add grape seed oil over medium heat. Add onion and 1/4 teaspoon salt and sauté until it begins to soften, about 5 minutes.
- Next to the sautéed onions add minced garlic, ginger, and all spices. Stir for 1 minute. Add mung beans and stir for 1 -2 more minutes, then remove from heat.
- If you’re using a sauté pan spoon the spiced onion/mung bean mixture into the slow cooker, or if you’re using the insert place it back inside the slow cooker unit.
- Add the remaining ingredients to the slow cooker: water, 1/2 teaspoon salt, cauliflower florets, and diced zucchini.
- Cook on the low setting for 6 hours.
- Beans - Mung