Mung Pea Soup with Mint
8 servings
40 minutes
The neat beans that burst on your teeth like large green eggs are called mung peas in Central Asia, mung in the rest of Asia, and in Europe they are sold under the name of green soybeans. Mung is generally constantly associated with soybeans. In particular, the so-called soybean sprouts are sprouts of the same mung bean.
1
Fry chopped onion and carrot in vegetable oil.
- Onion: 100 g
- Carrot: 200 g
- Vegetable oil: 50 ml
2
Peeled tomatoes (easiest to peel by making cross cuts on the skin and dropping them in boiling water for a couple of minutes; the skin comes off almost by itself) should be finely chopped and sautéed for two minutes with onions and carrots - either in a pan or in the pot where you will cook the soup, if the bottom doesn't burn and the sides aren't too high to hinder stirring.
- Tomatoes: 300 g
3
Pour three liters of water into the pot with sautéed vegetables, bring to a boil, and add two cups of mung beans. Cook for thirty minutes.
- Mung peas: 300 g
4
Salt, pepper, taste. Make sure everything is fine and remove from heat.
- Salt: to taste
- Ground black pepper: to taste
5
After that, add finely chopped garlic and parsley. When pouring into plates, add a pinch of finely chopped mint to each plate.
- Garlic: 6 cloves
- Parsley: 50 g
- Fresh mint: 50 g