Mung Bean & Butternut Squash Soup With Cardamom

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* Exported from MasterCook *

 

Mung Bean & Butternut Squash Soup With Cardamom

 

Recipe By : Delicious! Magazine, October 1999, page 56

Serving Size : 8 Preparation Time :0:00

Categories : Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 square kombu sea vegetable -- 2-inch square

rinsed and reconstituted

8 cups vegetable stock

1 1/4 cups rinsed mung beans

1 medium butternut squash -- peeled and cubed

(approximately 3 cups)

1/4 teaspoon salt

1/2 cup goat's milk yogurt

1/4 teaspoon garam masala

2 pinches cinnamon -- up to 3

1/8 teaspoon Write pepper

1 tablespoon chickpea miso

1 tablespoon cardamom seeds

(approximately 6-8)

 

MAKES 8 SERVINGS

PREP TIME: 30 MINUTES

COOKING TIME: 3 HOURS

 

If you want to go the extra mile preparing this scrumptious carotenoid-rich

soup (cooked squash is especially rich in breast-protective carotenoids),

replace premade, organic vegetable stock with homemade vegetable stock.

 

1. Reconstitute kombu by wiping gently with a damp cloth, covering with

water, and soaking for 20 minutes.

 

2. In a large soup pot, combine vegetable stock, mung beans and

squash. Add the reconstituted kombu. Bring to a boil. Turn heat down to

medium and cook for about 20 minutes, skimming off any foam that appears.

 

3. Cook for a couple of hours on medium heat. During the cooking process,

you can begin pureeing the beans and squash by pressing down gently with a

wooden pestle.

 

4. After the ingredients have broken down and combined, add the salt,

yogurt, garam masala, cinnamon and pepper, stirring well.

 

5. In a small saucer, add 3 tablespoons of the soup to the miso and puree

the miso. Add mixture to the pot and stir.

 

6. In a small saucepan, gently roast cardamom seeds over medium heat,

stirring, for 8 to 10 minutes. Crush the seeds in a food processor. Add

the roasted, crushed cardamom seeds to the soup. Stir, adjust seasonings

and serve.

 

Calories per serving: 190, Fat: 2 g, % fat calories: 7, Cholesterol: 4 mg,

Carbohydrates: 35 g, Protein: 10 g.

 

 

 

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