Hearty Green Gram & Veggie Soup
This Hearty Green Gram & Veggie Soup transforms simple green gram into a complete, nourishing meal-in-a-bowl, packed with vibrant vegetables and aromatic spices for a wholesome and satisfying experience.
For 6 servings
Rinse the soaked green gram thoroughly under cold water and drain well. Set aside.
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent.
Stir in minced garlic and grated ginger, cooking for another minute until fragrant. Add cumin seeds, turmeric powder, and garam masala, stirring constantly for 30 seconds until aromatic.
Add the diced carrot, diced celery, and the drained green gram to the pot. Pour in the vegetable broth. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes, or until the green gram is tender.
Check the tenderness of the green gram; it should be soft but still hold its shape. If the soup becomes too thick, add a little more hot vegetable broth or water to reach your desired consistency.
Stir in the roughly chopped fresh spinach and cook for 2-3 minutes, or until the spinach has wilted completely.
Season the soup with salt and black pepper to taste. Stir in the fresh lemon juice.
Ladle the hot soup into bowls. Garnish with fresh chopped cilantro before serving. Serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For a creamier texture, you can blend about 1-2 cups of the cooked soup (before adding spinach) using an immersion blender or by carefully transferring to a regular blender, then return to the pot.
- 2To reduce cooking time, use a pressure cooker. After sautéing aromatics and adding gram, veggies, and broth, cook for 10-12 minutes on high pressure, then allow natural release.
- 3Don't overcook the spinach; adding it at the very end ensures it retains its vibrant color and nutrients.
- 4Adjust the spice level by adding a pinch of cayenne pepper or a chopped green chili along with the ginger and garlic.
Adapt it for your goals.
Vegetable Boost
Add other quick-cooking vegetables like diced zucchini, bell peppers, or green beans during the last 10-15 minutes of simmering for extra nutrients and texture.
Protein Power UpProtein Power-Up
For added protein, stir in diced firm tofu or cooked shredded chicken along with the spinach, allowing it to warm through.
Spicier KickSpicier Kick
Incorporate 1-2 finely chopped green chilies (like serrano or jalapeño) with the garlic and ginger, or add a pinch of red chili flakes with the other dry spices.
Why this is on our healthy list.
High in Fiber
Green gram and vegetables are excellent sources of dietary fiber, which aids digestion, promotes gut health, and helps maintain stable blood sugar levels.
Rich in Plant-Based Protein
Green gram (mung beans) provides a significant amount of plant-based protein, essential for muscle repair, growth, and overall satiety, making this soup a complete meal.
Packed with Vitamins & Minerals
This soup is loaded with vitamins (A, C, K) and minerals (iron, potassium, magnesium) from the diverse range of vegetables and spices, supporting immune function and overall well-being.
Frequently asked questions
Yes, you can use split green gram, but it will cook much faster, typically in 15-20 minutes. Adjust the simmering time accordingly to prevent it from becoming mushy.
