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Hearty mung bean and rainbow Swiss chard soup

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Make a few trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etc are all fantastic for helping to raise your mood. This is possible because these foods have a bunch of magnesium which promotes your production of serotonin. Serotonin is referred to as the “feel good” chemical and it tells your brain how you should be feeling at all times. The higher your serotonin levels, the more pleasant you will feel. Nuts, along with raising your mood, can be a great source of protein.

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We hope you got benefit from reading it, now let’s go back to hearty mung bean and rainbow swiss chard soup recipe. To make hearty mung bean and rainbow swiss chard soup you only need 17 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Hearty mung bean and rainbow Swiss chard soup:
  1. Provide 4 carrots, peeled and chopped
  2. Use 100 g Swiss chard
  3. Prepare 250 g mung beans
  4. Prepare 1⁄2 onion, chopped
  5. You need 1 tsp olive oil (better if extra-virgin)
  6. Prepare 1 Tbsp turmeric
  7. Prepare 1 Tbsp cumin
  8. Take 1⁄2 Tbsp ground coriander
  9. Get 1 Tbsp vegetable bullion
  10. Use 2 bay leaves
  11. Use to taste Dried parsley
  12. Take Black pepper
  13. You need Salt
  14. You need 1 knob butter
  15. Use 1⁄2 cup coconut milk
  16. Use 1 Tbsp strawberry jam (or other conserve)
  17. Use 2 dashes umeshu or lychee wine (or any fruity wine)
Steps to make Hearty mung bean and rainbow Swiss chard soup:
  1. Heat the olive oil in a pan on medium-high heat, l and sauté the chopped onions and carrots, stirring regularly for about 3-5 mins.
  2. Prepare the vegetable stock adding 500 ml of boiling water to the vegetable bullion. Add the beans, all the dry ingredients and the bay leaves to the pan, then add the stock. Let it cook for 25', stirring regularly to prevent sticking.
  3. Remove the bay leaves. Add the butter, jam and coconut milk. Add more water if necessary, stir well and continue to cook for 10 more minutes. At this point it's easier for the soup to stick to the pan so I recommend stirring every 3-5 minutes. Add the umeshu or sweet wine, stir well and let the soup simmer for another 15 minutes or until the beans are fully cooked.
  4. Serve with croutons or crunchy bread with a dash of olive olive and oregano (optional). Here, I have used "freselle" (made by my mother, with fennel seeds), a type of Neapolitan crunchy bread - we love it with tomatoes, tuna and oregano!

I hope this meal becomes a staple in your house like it has for us! Mung beans are a little bit sweeter in taste and from a quick google search, I found that they're quite often mashed up and used as a paste in Asian. Hearty, warming white bean soup became a fixture at presidential dinners in Washington and the Jefferson White House's food is still regarded Add the garlic, Swiss chard stems, carrot and onion; season with salt and pepper. Smoky, hearty bean and bacon soup is a classic, but soups in my house never feel complete without a few vegetables. In this rendition of bean and bacon In this rendition of bean and bacon soup, soft cubes of butternut squash and silky shreds of chard add a little freshness, transforming this soup into.

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