Vegan 2 Minute Vegetable Mung Bean Noodle Soup

by Dani Stevens

Nothing beats a warm soup on cooler days and as winter approaches us here in Australia, I love making this soup especially with these healthy noodles! 

Did you know Mung beans; 

  • Are a high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins.

  • They are also a very filling food, high in protein, resistant starch and dietary fiber.

  • With 3 milligrams per cup, noodles provide iron necessary to carry oxygen to cells

  • A good source of selenium and provide about 20 percent of the recommended dietary allowance per cup.

Vegetable Mung Bean Noodle Soup  

 

Ingredients  

2-4 Carrots

2-3 Zucchini’s

2-3 Handful Spinach

1-2 Onions

2-3 Garlic cloves

Water to fill your desired pot

Massel chicken stock

NB: Any vegetables you have in your fridge and pantry are fine eg: sweet potato, broccoli etc.. even carrots with some spinach leaves would suffice.

Method

Wash, chop roughly all your seasonal vegetables (there are no limits to what vegetables you have) and add to a pot of water with vegan chicken stock, salt and pepper and boil until tender. 

At the last 2 minutes before serving add mung bean noodles and cook until tender. Add your favourite fresh herbs from parsley to coriander and basil to infuse some more delicious flavors. I love to add some fresh chilli as well, it's like my herbal flu remedy. 

Enjoy!

Let me know when you make this soup or my other soups and tag me #danistevens or #ds365 as I would love to share it across my social channels.

xxDani

365 Lifestyle Motivator  

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