Evening · No onion or garlic
Zucchini Mung Bean Soup
Whole green mung beans simmered with zucchini, ginger, cumin and a little tomato, partly blended for a creamy-but-brothy evening soup.
- Prep 15 min
- Cook 45 min
- Total 1 hr
- Makes 4 servings
Photo: Cucumber kootu by Nithyasrm, CC BY-SA 4.0, via Wikimedia Commons. Cropped and resized.
Whole green mung beans cook faster than most dried beans and turn creamy without falling apart completely. Simmered with zucchini and ginger and partly blended, they make a soup that is light, savory and soothing, which is exactly what we want at the end of a long day.
A tempering of cumin and black pepper in ghee goes in at the end, so the spices stay fresh and aromatic. If you prefer a fully smooth soup, blend it all; if you like texture, blend just a third. Both ways are delicious with a squeeze of lemon.
The recipe
Ingredients
Soup
Tempering
To finish
Method
- Pick through the mung beans for any small stones, rinse well, and soak in water for 2 to 6 hours. Drain.
- In a large pot, combine the beans, water, turmeric and ginger. Bring to a boil, skim off the foam, then lower the heat and simmer, partly covered, for 25 minutes.
- Add the tomato, zucchini, celery and salt. Simmer for 15 to 20 minutes more, until the beans are completely soft and the zucchini is tender.
- Fish out the ginger slices. Use an immersion blender to blend about one third of the soup directly in the pot, leaving the rest chunky. Add a little hot water if it seems too thick.
- Heat the ghee in a small pan. Add the cumin seeds and let them sizzle until fragrant, about 30 seconds. Add the black pepper and asafoetida and swirl for a few seconds.
- Pour the tempering into the soup, stir, and simmer for 1 minute. Taste and adjust the salt.
- Ladle into bowls, add a squeeze of lemon and scatter with dill or cilantro.
Kitchen notes
- Unsoaked mung beans work too; add 15 to 20 minutes to the first simmer.
- In a pressure cooker, cook the soaked beans with all the vegetables for 10 minutes at high pressure, then temper.
- Swap the zucchini for diced pumpkin or a couple of handfuls of spinach.
Storing and reheating
Refrigerate for up to 4 days or freeze for 3 months. The soup thickens when cold; thin with water as you reheat.
To serve alongside
A slice of toasted sourdough or a small bowl of steamed rice.
A gentle note: this recipe is shared for cooking enjoyment only. It is not medical or dietary advice. If you have allergies or specific dietary needs, check every ingredient label and adapt the recipe to suit you.
