Slow Cooker Mung Bean Soup

The recipe makes a large batch of soup so you can feed your family, and have leftovers that are great for when you want something convenient.

Slow Cooker Mung Bean Soup [Vegan]

Ingredients

• 1 tablespoon grape seed oil
• 1 onion, chopped
• 1/4 teaspoon + 1/2 teaspoon sea salt, divided
• 4 cloves garlic, minced
• 1 teaspoon ginger, fresh grated
• 1 tablespoon cumin seeds
• 1 tablespoon Fenugreek seeds
• 1 tablespoon coriander seeds
• 2 teaspoon turmeric powder
• 2 1/3 cups (16oz or 454g package dry) Mung Dahl, rinsed and washed
• 10 cups water
• 1 small head cauliflower, cut into bite size florets
• 1 zucchini, diced

Preparation

1. Start by measuring and preparing all spices. In a coffee grinder, spice grinder, or using a mortar and pestle combine cumin seeds, fenugreek seeds, and coriander seeds and grind into a powder. Now is a great time to measure out the turmeric powder, grate the ginger and chop the vegetables, onions and garlic, as well as wash the mung beans.
2. Either in a large sauté pan, or in your slow cooker insert if it is stove top safe, add grape seed oil over medium heat. Add onion and 1/4 teaspoon salt and sauté until it begins to soften, about 5 minutes.
3. Next to the sautéed onions add minced garlic, ginger, and all spices. Stir for 1 minute. Add mung beans and stir for 1 -2 more minutes, then remove from heat.
4. If you’re using a sauté pan spoon the spiced onion/mung bean mixture into the slow cooker, or if you’re using the insert place it back inside the slow cooker unit.
5. Add the remaining ingredients to the slow cooker: water, 1/2 teaspoon salt, cauliflower florets, and diced zucchini.
6. Cook on the low setting for 6 hours.

https://www.onegreenplanet.org/vegan-recipe/slow-cooker-mung-bean-soup-vegan/