Recipe: Tasty Green gram beans and veggies soup

Recipe: Tasty Green gram beans and veggies soup Delicious, fresh and tasty.

Green gram beans and veggies soup. Heat oil in a pressure cooker, add the onions. Fry until the onions are almost golden, then add the garlic and all the spices. Fry together for a few minutes, then add your soaked and drained beans.

Add vegetable stock and cook until the vegetables are tender.

Purée the soup using a hand blender or blender.

Add almond milk, salt and herb and adjust the taste.

You can cook Green gram beans and veggies soup using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Green gram beans and veggies soup

1. It’s 1/2 cup of moong (whole green gram), soaked for 8 hours and draine.

2. Prepare 1 tsp of oil.

3. Prepare 1/2 tsp of cumin seeds.

4. Prepare 1/4 tsp of asafoetida (hing).

5. You need 1/2 tsp of finely chopped green chillies.

6. Prepare 4-5 of curry leaves (kadi patta).

7. Prepare to taste of salt.

8. Prepare 2 tsp of ginger garlic paste.

9. It’s 1 tsp of green chillies.

10. It’s 1 of chopped tomatoes.

11. You need 2 tsp of lemon juice.

12. It’s of For The Garnish Some veggies like carrot and cauliflower saute.

13. Prepare of butter and add black pepper powder and salt.

Transfer the soup to soup dishes and top with parsley flakes (optional).

This Super Green Vegetable Soup is packed with nutritious vegetables like leeks, zucchini, green beans, herbs and leafy greens!

The perfect healthy weeknight dinner and one of our favorite ways to get a few extra servings of greens.

Blend the remaining moong in a mixer till smooth.

Green gram beans and veggies soup instructions

1. Combine the moong and 3 cups of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Do not drain the water..

2. Blend the moong using a hand blender till smooth. Keep aside..

3. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida, green chillies, ginger garlic paste, chopped tomatoes and curry leaves and sauté on a medium flame for a few seconds.

Add the blended moong mixture, salt and 1 cup of water, mix well and cook on a medium fame for 4 to 5 minutes, while stirring occasionally..

1. Add the lemon juice and mix well. Serve hot garnished with a mint leaves.. and ginger julliens….

Learn how to use your Instant Pot to meal prep by subscribing to our newsletter!

Heat butter and oil in a Dutch oven over medium-high heat.

Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt.

The cooked beans are then ground to paste using the vegetable stock or plain clear water.

You can also use the water remaining after the mung beans are boiled in addition to vegetable stock.