Nutritional fact:
Mung beans are a healthy alternative to meat. They are relatively high in protein, iron, magnesium and especially vitamin B6, which is needed for proper absorption of vitamin B12.

Preparation

Heat the oil in a large pan. Fry the onions and garlic for 2 minutes until softened, making sure not to burn the garlic or it will turn bitter.
Add the spices and stir for 30 seconds.
Add the mung beans and the water, cover and boil for 30-45 minutes. Check after 20 minutes or so, to see if the mung beans are soft. If not, boil for longer.

When the mung beans are cooked and soft, add the kale and boil for just 5 more minutes.
Sprinkle around 1tbsp Engevita per portion on top.

Serve this nutritious soup with naan bread heated in an oven and spread with Biona coconut oil.

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Dairy free
• Egg free

Please Note: May still contain traces of gluten, egg and dairy.

Mung Bean and Kale Soup

Mung Bean and Kale Soup

Ingredients

Vegan recipe
Vegetarian recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy.