Step-by-Step Guide to Prepare Ultimate Hearty mung bean and rainbow Swiss chard soup

Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, hearty mung bean and rainbow swiss chard soup. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Hearty mung bean and rainbow Swiss chard soup is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They are nice and they look wonderful. Hearty mung bean and rainbow Swiss chard soup is something that I’ve loved my entire life.

To begin with this particular recipe, we have to 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 it.

The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:

1. Make ready 4 carrots, peeled and chopped
2. Get 100 g Swiss chard
3. Prepare 250 g mung beans
4. Take 1/2 onion, chopped
5. Make ready 1 tsp olive oil (better if extra-virgin)
6. Make ready 1 Tbsp turmeric
7. Prepare 1 Tbsp cumin
8. Make ready 1/2 Tbsp ground coriander
9. Get 1 Tbsp vegetable bullion
10. Take 2 bay leaves
11. Make ready to taste Dried parsley
12. Get Black pepper
13. Take Salt
14. Get 1 knob butter
15. Make ready 1/2 cup coconut milk
16. Get 1 Tbsp strawberry jam (or other conserve)
17. Make ready 2 dashes umeshu or lychee wine (or any fruity wine)

Instructions to make Hearty mung bean and rainbow Swiss chard soup:

1. 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.
2. 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.
3. 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.
4. 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!

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