Out of the blue yesterday evening, I had the idea to make green pea soup! I forgot to write it down. Then today at work my colleague had pea soup for lunch and I remembered! When I got home I put a sweet potato in the oven for dinner and then remembered my plan to make the soup! So I thought I could add the sweet potato into the soup to give it a thicker consistency. Then I noticed a jar of sprouted mung beans on the kitchen window seal waiting to be used! So I thought I would add these in too!
So in the end I had a tasty, green soup with an interesting, smoky flavour! I discovered that no-one has put a green pea and mung bean soup on the internet yet, so this is a truly unique recipe! Peas and mung beans seem to go well together and are a good source of vegan protein.
As you may have noticed, I have gone mad lately blogging everyday! I keep coming up with good ideas! I’m on a roll (a blogroll) ha ha! Plus it’s fun!
Serves 2
1tbsp Coconut Oil
1 Red Onion
1 Garlic Clove
500ml Filtered Water
250g Frozen peas
200g Sprouted Mung Beans
1 Medium Sweet Potato
1tsp Thyme
1/4tsp Pink Crystal Salt
1/4tsp Black Pepper
Soak the mung beans in filtered water in a sprouting jar overnight. Drain the water in the morning and leave to sprout.
Preheat the oven to 200C. Bake the sweet potato for 45 minutes.
Melt the coconut oil in a sauce pan on a medium heat. Finely chop the onion and add to the hot pan. Stir occasionally. Cook until the onions start to brown then add the finely chopped garlic which cooks quickly.
Now pour in the water and add the frozen peas, mung beans and sweet potato cut into chunks. Add the thyme and season with salt and pepper. Now bring to the boil and simmer for 5 minutes.
Leave the soup to cool slightly. Pour it into a blender (I use a Vitamix) and blend on full power for 30 seconds.
Now pour into a serving bowl. Season with salt and pepper and serve immediately with a slice of bread.
Store any leftovers in the fridge.