Mung Bean Soup

2 cups whole mung beans, washed and soaked in boiled water until the water cools.

Rinse then cover with cold water in fridge you are cooking them just yet (overnight if necessary).

3 potatoes

2 carrots

1 onion

2-3 cloves garlic

1 tsp ground cumin

1 tsp tumeric

1 tsp grated ginger

1 tsp hot paprika

Olive oil

( sorry this image is a wee bit in the shadow of my camera - where is my photographer son when I need him?)

Rinse and cook mung beans, simmering until soft but not mushy, in twice as much water as beans.

Chop all the vegies into small cubes

Chop or crush garlic

Fry onion, garlic and spices gently until golden brown in olive oil

Add chopped veg, stir and heat a few mins

Add the water from the mung beans until it covers the veg to twice as much. Add more water if necessary and cook veg for about 10 mins.

Add mung beans back into pot, bring to boil.

Simmer slowly for another 10 – 20 mins

Serve with chopped parsley or coriander

This only has a little heat from the hot paprika. So if you want more heat add 1 or 2 more tsp or some of your favourite chili powder. If you want less heat just use mild paprika instead of hot that way the flavour is there without the heat.