Hello everybody, it is Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, hearty mung bean and rainbow swiss chard soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Hearty mung bean and rainbow Swiss chard soup is one of the most popular of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. Hearty mung bean and rainbow Swiss chard soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
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.
To begin with this recipe, we must first 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 cook that.
The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:
- Get 4 carrots, peeled and chopped
- Get 100 g Swiss chard
- Take 250 g mung beans
- Take 1/2 onion, chopped
- Prepare 1 tsp olive oil (better if extra-virgin)
- Take 1 Tbsp turmeric
- Get 1 Tbsp cumin
- Prepare 1/2 Tbsp ground coriander
- Make ready 1 Tbsp vegetable bullion
- Prepare 2 bay leaves
- Take to taste Dried parsley
- Get Black pepper
- Prepare Salt
- Get 1 knob butter
- Take 1/2 cup coconut milk
- Get 1 Tbsp strawberry jam (or other conserve)
- Get 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.
Steps 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 is going to wrap it up for this exceptional food hearty mung bean and rainbow swiss chard soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
