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Slow Cooker Mung Bean Soup [Vegan]
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.
Ingredients You Need for Slow Cooker Mung Bean Soup [Vegan]
How to Prepare Slow Cooker Mung Bean Soup [Vegan]
- 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.
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