Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, hearty mung bean and rainbow swiss chard soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Simple mung bean soup, perfect for cold days. Easy to make, Quick, healthy and protein rich soup. Fruity flavor from the liqueur and refreshing aftertaste from green tea go.
Hearty mung bean and rainbow Swiss chard soup is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Hearty mung bean and rainbow Swiss chard soup is something which I’ve loved my whole life.
To get started with this recipe, we have to prepare a few ingredients. You can have hearty mung bean and rainbow swiss chard soup using 17 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:
- Make ready 4 carrots, peeled and chopped
- Make ready 100 g Swiss chard
- Take 250 g mung beans
- Prepare 1/2 onion, chopped
- Prepare 1 tsp olive oil (better if extra-virgin)
- Prepare 1 Tbsp turmeric
- Prepare 1 Tbsp cumin
- Take 1/2 Tbsp ground coriander
- Get 1 Tbsp vegetable bullion
- Make ready 2 bay leaves
- Take to taste Dried parsley
- Make ready Black pepper
- Prepare Salt
- Make ready 1 knob butter
- Prepare 1/2 cup coconut milk
- Make ready 1 Tbsp strawberry jam (or other conserve)
- Make ready 2 dashes umeshu or lychee wine (or any fruity wine)
Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired. Cannellini beans and Swiss chard combine in this healthy and simple white bean soup recipe. It's low-fat, vegetarian and vegan, and the Swiss chard makes it very nourishing. It can also be made gluten-free by substituting gluten-free pasta or orzo.
Instructions 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!
See more ideas about Chard, Swiss chard, Chard recipes. Chard, sometimes called Swiss chard or rainbow chard (when it sports brightly colored stalks), really is a relative of the beet. Find out how to use it here. Swiss chard is often used in mediterranean cooking, so it's perfect in this mediterranean-inspired Instant Pot Spicy White Bean and Chard Stew! Instant Pot Spicy White Bean and Chard Stew Most people equate the word stew with meat and big chunky vegetables, so it may seem strange that I chose to use the word stew for this vegetarian dish.
So that’s going to wrap this up with this special food hearty mung bean and rainbow swiss chard soup recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
