Mung Bean Vegetable Soup with Chilli Kale Crisps Recipe
This hearty soup feels light and subtly sweet, thanks to the beets. Topped with crispy chili kale, it gets a satisfying crunch and a hint of heat.
Ingredients
- ½ cup mung beans
- 1l veg stock
- 2 medium beetroots
- 2 carrots
- 2 handfuls of kale
- 1/3 cup of frozen peas
- small red onion diced
- 2 cloves of garlic diced
- 2 bay leaves
- 1 tsp fenugreek leaves
- splash of soy sauce
- 2 Tbsp olive oil
- pepper to taste
- salt to taste
- For Kale Crisps: handful of kale
- For Kale Crisps: 2 Tbsp olive oil
- For Kale Crisps: chilli powder
- For Kale Crisps: salt
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