Súp Đậu Xanh Chay

Súp Đậu Xanh Chay is a comforting Vietnamese green bean soup that is both nutritious and satisfying, perfect for a vegan breakfast. The smooth texture of the mung beans combined with the sweetness of coconut milk creates a delightful morning indulgence.

Ingredients

• Mung beans - 100 grams
• Water - 1 liter
• Coconut milk - 200 ml
• Sugar - 2 tablespoons
• Salt - 1/4 teaspoon
• Pandan leaves - 2 (tied in a knot)
• Chopped scallions - 2 tablespoons (for garnish)
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Rinse the mung beans under cold water until the water runs clear.
2. In a pot, combine the rinsed mung beans and water. Bring to a boil over medium heat.
3. Once boiling, reduce the heat to low and let it simmer for about 20 minutes, or until the mung beans are soft.
4. Add the pandan leaves, sugar, and salt to the pot. Stir well and simmer for an additional 5 minutes.
5. Remove the pot from heat and discard the pandan leaves.
6. Using a blender or an immersion blender, puree the soup to your desired consistency.
7. Return the soup to the pot and stir in the coconut milk. Heat gently without boiling.
8. Serve hot, garnished with chopped scallions and sesame seeds.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 42 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 8 g
• Unsaturated Fat: 1 g
• Water: 1 L

Health Benefits

• Rich in plant-based protein and fiber from mung beans.
• Coconut milk provides healthy fats and aids in nutrient absorption.

Tags