Mixed Bean Soup
|Dried mung beans||3 Ounce (75 Gram)|
|Aduki beans||3 Ounce (75 Gram)|
|Dried black eyed beans||2 Ounce (50 Gram)|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), peeled and crushed|
|Onion||1 Medium, peeled and chopped|
|Celery stick||1 , chopped|
|Carrot||1 , peeled and diced|
|Vegetable stock||3⁄4 Pint (450 Milliliter)|
|Tomato juice||3⁄4 Pint (450 Milliliter)|
|Freshly ground black pepper||To Taste|
|Freshly chopped coriander||1 Tablespoon|
|Low fat natural yogurt||4 Tablespoon|
|Coriander sprigs||4 (For Garnish)|
Place mung, aduki and black-eyed beans in a large microwaveable bowl.
Cover with 1 pint/600 ml cold water.
Cover and cook on High for 15 mins.
Leave to cool.
Drain and rinse.
Pour 1/2 pint/300 ml boiling water over beans, cover and cook on High for 12 mins.
Leave to stand for 1 hr.
Drain if necessary.
Meanwhile, place oil in another bowl and heat on High for 30 secs.
Add garlic, onion, celery and carrot.
Cover and cook on High for 3-4 mins.
Add beans, stock, and tomato juice, then season and stir in coriander.
Cover and cook on Medium for 30 mins.
Pour into four bowls and top each with 1 tbsp natural yogurt.
Garnish with sprigs of coriander.