This soup is one of my winter healthy eating favourites. I use sweet potato as well to top up the antioxidants to protect me from winter colds. I actually use mung beans in this recipe but use any bean you want. Of all the beans, I find mung beans cook the quickest and if I’m in a hurry, I simply thrown them in some boiling water and cook for about half an hour and they are done. Otherwise, simply get tinned. A little tip to remember with soup is that you always add boiling water and not cold water.
- 1 onion finely chopped
- 2 medium leeks - sliced
- 1 medium sized potato
- 1 medium sized sweet potato
- 1 tin of mung beans (or any beans you like)
- 1 cloves of garlic
- 1 inch fresh ginger
- 1 dessert spoon of wholegrain mustard
- 1/2 teaspoon of nutmeg
- Juice of a small lemon or half a big lemon
- salt and freshly ground pepper
- Start by adding the onions to a large saucepan and throw in a little water. Put on a medium heat. While the onions are sweating, slice the leeks and dice the normal and sweet potatoes into 1/2 inch squares (or near this size!!).
- Leave onions for 5-10 mins to soften and then add the sliced leeks and add a little more water if necessary.
- Sweat for a few mins and add the sweet and normal potato.
- Next add the mustard, the lemon juice , garlic, ginger and the nutmeg.
- Pour in 2 pints of boiling water and stir well. Bring to boil and then bring down to a simmer for about 20 mins. Drain and wash off the tin of beans and add to soup.
- Season with salt and pepper to taste and serve with a little chopped parsley.
- Wheat free, gluten free, sugar free, dairy free