Mung Bean, Ginger and Sweetcorn Soup

Rosemary Shrager Mungbean Ginger and Sweetcorn Soup
Rosemary Shrager Mungbean Ginger and Sweetcorn Soup
This is a wonderfully tasty, hearty and healthy soup - and it is extremely filling.

Step 1

Drain the mung beans or lentil, put them in a large pan of cold water and bring to the boil. Turn the heat down to a simmer and cook for 1 minute. Drain, then rinse the beans well under cold water to remove all the scum.

Step 2

Rinse out the pan and add the cooked mung beans or lentils with the stock. Add the ginger peel and the turmeric, bring to the boil, then turn the heat down and simmer for 20-30 minutes or until the beans or lentils have softened. The exact timing will depend on the pulses you are using, but mung beans do soften quickly, so keep an eye on them and don’t let them go mushy.

Step 3

Meanwhile, heat the coconut oil in a large frying pan. Add the onion and cook until softened, then add the chilli, fennel and sliced root ginger and continue to cook gently until softened. Add the sweetcorn and cook for 1 minute. Add the mixture to the cooked mung beans or lentils and season well with salt and pepper, then set aside.

Step 4

When you are ready to serve, bring the soup up to a simmer, then turn off the heat and throw in the spinach so it just wilts slightly rather than cooks. Remove the ginger peel and serve the soup at once in deep bowls.