Green Mung Bean Soup: Healthy, Gluten-Free & Vegan
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Ingredients
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500 g of dry mung beans (soak overnight in cold water) oak overnight in cold water | |
Vegetable broth | |
1-2 bay leaves 🍃 | |
A pinch f thyme 🌿 | |
1-2 shallots or onions, chopped 🧅 | |
2 carrots | |
2 talks of celery, chopped | |
half a bunch of fennel, chopped | |
2-3 garlic cloves, minced 🧄 | |
1-3 tnsp olive oil | |
1-2 tsp turmeric (hello, anti-inflammatory goodness!) | |
1 tsp cumin | |
A Pinch of salt and pepper (to taste) | |
1 cup (250 ml) coconut milk or plant-based cooking cream (optional, but makes it extra creamy 🥥) |
Nutritional Information
200g
Fat
100g
Protein
146g
Sugars
436g
Calories
24g
Carbs
137g
Trans fat
Directions
1.
Make the barbecue sauce (or substitute 3/4 to 1 cup bottled sauce):
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2.
Cook the chicken (or substitute 2 cups shredded cooked chicken):
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3.
Mix the chicken with the barbecue sauce:
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Notes
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.
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