Featured Recipe: Curried Mungbean Soup (Vegan, Gluten Free)

Curried Mungbean Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
A true warming winter dish, creamy and rich, with added anti-inflammatory benefits of turmeric.
Course: Soup
Cuisine: Fusion, Indian, Vegan
Servings: 8 People
  • 8-10 Cups Organic Mungbeans Cooked
  • 1 Large Organic Onion Diced
  • 4 Cloves Organic Garlic Minced
  • 2 tbsp Organic Ginger Minced
  • 2 tbsp “Arvynda’s” Curry Masala
  • 1 tbsp Turmeric Powder
  • 2 tbsp Whole Cumin Seeds
  • ¼ Cup “Nutiva” Coconut Oil Buttery Flavour
  • 1 L Organic Vegetable Stock
  • 1 Can Organic “Nature’s Emporium” Coconut Milk 400mL
  • Sea Salt to Taste
  1. In a medium pot, over medium heat, sauté onions, garlic, ginger and cumin seeds in coconut oil for 10 minutes, stirring frequently.
  2. Add the remaining ingredients, increase heat to medium high and bring to simmer.
  3. Lower heat to medium low and simmer for 20 minutes.
  4. Enjoy with a piece of naan bread or on its own.


  1. Susab on January 20, 2018 at 12:21 pm

    Could you publish the calorie count/protein etc stats for this?

    • TheNETeam on January 23, 2018 at 10:34 am

      Hi, Susan!

      Good news; we actually put together the nutrition facts for you!

      Total calories per serving: 359, Protein: 17g, Carbs: 54g (Sugar: 2g), Fat: 9g

      Hope that helps!

  2. Angie on February 23, 2018 at 2:47 pm

    To substitute for the curry masala, should I use garam masala or curry powder?

    • TheNETeam on February 23, 2018 at 2:52 pm

      Hi, Angie!

      Thanks for reaching out. We’d suggest curry powder!

      Happy cooking,
      -Your friends @ Nature’s Emporium

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