Mung Bean Soup

Warmly satisfying! Can be made vegan with vegetable broth instead of bone broth.

Ingredients:

• 2 cups mung beans, rinsed and drained
• 2 tbsp olive oil
• 1 large onion, chopped
• 1 tsp minced garlic
• 1 tbsp ginger paste
• 6 cups bone or vegetable broth
• 1 can full fat coconut milk
• 1 tsp salt, plus more to taste
• 1/4 tsp of red pepper flakes (optional)
• 5 oz fresh baby spinach (about 5 cups)

Equipment:

• Soup pot
• Kitchen knives
• Measuring cups and spoons
• Can opener

How to:

Heat oil in soup pot over medium-high heat until fragrant and shimmering. Add onion and cook about 5 minutes, stirring frequently. Add garlic and ginger, stirring until fragrant, about 1 minute. Add beans and broth. Cover and bring to a boil, then reduce heat and simmer until beans are tender, about 30 minutes. Stir in coconut milk, salt, and red pepper flakes if using. Toss in the spinach a handful at a time, stirring each handful until softly wilted. Done!