Looking for an easy vegan mung bean soup recipe? This post will show you how you can make the tastiest mung bean soup with the easiest method ever.
Take the hassle away and all you have left is yumminess.
Table of Contents
How to Make an EASY Vegan Mung Bean Soup (that tastes delicious)
Whenever you make a soup you have a choice right from the start about which way you’re going to make it, right?
I mean you can build a soup of a fried onion base, or create an oil free soup by frying the onion in water, or choose not to fry at all.
This soup takes a different look at simplicity by using the rice cooker for the mung beans and the air fryer for the vegetables.
As both of these cooking technologies are designed for hands-off cooking, the result is a super easy soup that you can create over and over with the same tasty results.
Cooking the Mung Beans
I’ve written a separate post on how to eat mung beans which included various ways to cook them, so here we’ll just dive right into just one way – in the rice cooker.
This system takes all the hassle out of cooking mung beans. Well ok, I know, mung beans aren’t exactly hassle no matter which way you cook them, but there’s something about switching on the rice cooker (and walking away) that I love.
There is a slight hitch though – when you cook the mung beans in the rice cooker for this recipe, I don’t recommend that you leave the rice cooker to turn itself off (although this is fine for some recipes).
Instead, you’re going to check it after 30 minutes, and turn it off manually when the mung beans are cooked but still firm.
Normally the rice cooker continues until all the liquid has gone, but for soup, we can still have liquid in the rice cooker, no problem.
And you don’t wan’t the mung beans to be too soft because they’ve still got to cook some more in the soup pan.
Cooking the Vegetables for Mung Bean Soup
Now here’s the second time-saving and hassle-saving suggestion. Chop the onion into chunky pieces and the butternut squash and carrot into smaller cubes/slices and add them to the air fryer for 15 minutes.
It’s that simple.
Add the vegetables, set the timer, and wait.
While you’re waiting, take a frying pan and heat a few spoon fulls of water.
Add the finely chopped garlic cloves and cook for a few minutes.
Next, add the chunky slices of mushroom and the spices (1 tsp cumin, 1/5 tsp turmeric, 1/2 tsp chilli powder and 1 tsp coarsely ground black pepper) and continue to cook.
Keep an eye on the mushroom mix, and if it dries out, add another spoon of water to stop it from sticking to the pan.
After a few minutes, add 2 chopped plum tomatoes (or any type of tomato you have to hand) and cook until the tomatoes lose their shape.
Putting it All Together to Make this Easy Vegan Mung Bean Soup
Once the mushrooms are cooked, place the air-fried vegetables, the mushroom mix and the mung beans into a saucepan and add some water and 1 tin of coconut milk.
Heat through, then reduce the heat and allow to cook gently for another 20 minutes.
Taste to check the levels and add more salt or chilli or soy sauce, depending on how it tastes.
Easy Vegan Mung Bean Soup Recipe
- 250g mung beans
- 1 tin coconut milk
- 1 large onion
- 2 cloves garlic
- 1 chunk butternut squash
- 1 carrot
- 8 mushrooms cut into thick slices
- 2 plum tomatoes, chopped
- 1 tsp cumin
- 1/2 tsp turmeric
- 1 tsp of coarsely ground black pepper
- 1/2 tsp chilli powder (or to taste)
- Fresh parsley or cilantro
- Place 250g washed mung beans into the rice cooker and cover with 1 cup more than what the rice cooker would require if you were cooking rice. Switch on and leave to cook, but don’t wait for the rice cooker to turn itself off: instead, check the mung beans regularly and switch the rice cooker off when the beans are soft (about 20-30 minutes after boiling). You want there to still be liquid in with the beans.
- Chop the onion into large pieces. First cut in half, then chop each half 4 times across, each way.
- Peel and cut the carrot into rings.
- Peel and chop the butternut squash into bitesized cubes.
- Place all of the above vegetables together into the air fryer and cook for 15 minutes.
- Heat 1/2 cup of water in a saucepan. Add the finely chopped garlic and cook for a moment before adding the chunky cut mushrooms, 1 tbs chopped fresh parsley and the spices.
- Cook the mushrooms for 3-4 minutes, then add the chopped tomatoes and leave to cook until the tomatoes lose their shape (3-4 minutes). Turn off the heat when they reach this stage.
- Add the mung beans to the mushroom mix and then add the air fryer vegetables. Cover with water and 1 tin of coconut milk.
- Grind in plenty of black pepper and leave to cook on a medium-low heat for 30 minutes. Don’t bring it to the boil.
- Serve with fresh parsley or cilantro on top.
So, what did you think of this easy vegan mung bean soup recipe?
I hope you enjoy this soup as much as I do!