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

Curried Mungbean Soup

A true warming winter dish, creamy and rich, with added anti-inflammatory benefits of turmeric.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
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


  • In a medium pot, over medium heat, sauté onions, garlic, ginger and cumin seeds in coconut oil for 10 minutes, stirring frequently.
  • Add the remaining ingredients, increase heat to medium high and bring to simmer.
  • Lower heat to medium low and simmer for 20 minutes.
  • Enjoy with a piece of naan bread or on its own.