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Best Advice to Cooking Appetizing Hearty mung bean and rainbow Swiss chard soup

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Hearty mung bean and rainbow Swiss chard soup

We hope you got benefit from reading it, now let's go back to hearty mung bean and rainbow swiss chard soup recipe. To cook hearty mung bean and rainbow swiss chard soup you need 17 ingredients and 4 steps. Here is how you do that.

To make an unforgettable Hearty mung bean and rainbow Swiss chard soup, here are the components required:

  1. Get 4 of carrots, peeled and chopped.
  2. Take 100 g of Swiss chard.
  3. Prepare 250 g of mung beans.
  4. Take 1/2 of onion, chopped.
  5. Take 1 tsp of olive oil (better if extra-virgin).
  6. Take 1 Tbsp of turmeric.
  7. Prepare 1 Tbsp of cumin.
  8. Take 1/2 Tbsp of ground coriander.
  9. Provide 1 Tbsp of vegetable bullion.
  10. Prepare 2 of bay leaves.
  11. Use to taste of Dried parsley.
  12. Use of Black pepper.
  13. Use of Salt.
  14. You need 1 knob of butter.
  15. Prepare 1/2 cup of coconut milk.
  16. Provide 1 Tbsp of strawberry jam (or other conserve).
  17. Take 2 dashes of umeshu or lychee wine (or any fruity wine).

After preparing the components, next you are ready to prepare your 5-star Hearty mung bean and rainbow Swiss chard soup by following the instructions below:

  1. 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..
  2. 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..
  3. 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..
  4. 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!.

Add the beans, vegetable broth, Swiss chard, corn, macaroni pasta, and Italian seasoning to the pot, stirring to combine. Bring to a boil, then reduce to a medium simmer. This easy Swiss chard and chickpea soup is hearty and filling, and has incredible flavor. This is pure vegan comfort food. When the beans have burst and the water has cooked off, add the chicken stock to the beans and bring to a boil.

Recipe : Hearty mung bean and rainbow Swiss chard soup

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