Mung Bean, Zucchini, and Dill Soup
Serve this flavorful, nourishing soup with a scoop of cooked
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Cooking tools:
- Citrus press
- Stockpot
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium onions diced
- 1½ cups mung beans
- 10 cups water (or vegetable stock)
- 2 teaspoons dried thyme
- 1 teaspoon kelp granules (optional)
- 1 medium zucchini diced
- 4 cups chopped kale (or spinach)
- ¼ cups chopped fresh dill
- 2 teaspoons Herbamare (or sea salt)
- 1 small lemons freshly squeezed (optional)
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