Spicy Mung Bean, Leek & Chicken Soup

Chicken Three- or Four-ways is becoming a regular on the menu here at home. One Roast Chicken is way too much for just two, and can easily be turned into three, even four meals.

• Roast dinner with the works: Roast potatoes, fresh Vegetables, and a hearty Gravy
• Country Style Chicken Pie OR Chicken a la King - flake the meat off the bone
• Chicken Mayo Sandwiches
  And
• Chicken Soup - a variation on the theme, made with the carcass, which still has quite a bit of chicken leftover

I've been making a variation of my friend's spicy Indian Soup. I think she will approve. It's a thicker, heartier version, and delicious as well. I will be making this more often during wintertime.

Quantities aren't exact, I was just using whatever I could find in the veggie drawer and some fresh herbs from the garden. I wanted to use red lentils, but I had none. Green mung beans are always in my pantry - I use them for sprouting, and for a delicious Moongh Dhal curry.

I love a curry, but had to avoid it due to reflux issues. I discovered Cayenne Pepper is just as good as red masala; no more heartburn issues! I'm now hooked on spices in soup; something I would never have contemplated before! I use organic Cayenne Pepper and a hot Paprika, plus some spices I'd normally add to curries.

Hubby bought an Instant Pot a good couple of years ago, something I had no intention of ever buying. I honestly thought I'd never use it, but it's come to my rescue time and time again. He was wise, and knew me too well. I always get carried away doing other stuff and end up having to cook something in a hurry. I'll never learn! Here goes- how to make this delicious, hearty soup.

Spicy Mung Bean, Leek & Chicken Soup

Approximate quantities - vary it as you wish with other veggies

• Roast Chicken Carcass - meat pulled off bone
• Jeera seeds, peppercorns, cardamon, star anise, cinnamon bark
• 2 garlic cloves
• Piece of ginger root, grated
• 1/2 Onion, chopped
• 2 leeks, diced
• 1 Tomato, diced
• Turmeric, Coriander powder, Garam Masala, Paprika, Cayenne Pepper
• 1 carrot, diced
• 1-2 potatoes, cubed
• 1 sweetcorn on the cob - strip sweetcorn kernels off cob
• 1 cup Mung Beans
• Parsley, chopped

Fry seeds in a little oil, add onions, leeks, and garlic, then add tomatoes, spices, and ginger,
Add carrots, potatoes, and sweetcorn, and sautee a little
Add mung beans, parsley, and approximately 5 cups of water plus salt
Cook under pressure on soup setting, or cook on stovetop till a nice thick broth, topping up with water as it evaporates


Garnish with parsley when serving

I know many of my friends in the northern hemisphere are going into summer, but all my friends in the south for sure will enjoy this soup on a cold winter's day.

They're forecasting heavy snowfall inland from Monday onwards, and that cold will reach us. I will be making a second batch of this soup if that happens, and hopefully have time to make a nice loaf of homemade bread then!

𝗕𝗢𝗡 𝗔𝗣𝗣𝗘𝗧𝗜𝗧 𝗙𝗥𝗜𝗘𝗡𝗗𝗦!

---

𝙁𝙤𝙧 𝙤𝙪𝙧 𝙔𝙤𝙪𝙣𝙜 𝙖𝙩 𝙃𝙚𝙖𝙧𝙩 𝙃𝙞𝙫𝙚𝙧𝙨

Join our Silver Bloggers community
^{Artwork by @artywink}

---

𝘾𝙧𝙚𝙖𝙩𝙚 𝙮𝙤𝙪𝙧 𝙤𝙬𝙣 𝙁𝙤𝙧𝙚𝙫𝙚𝙧 𝙈𝙚𝙢𝙤𝙧𝙮 𝘽𝙖𝙣𝙠

Join our community of awesome content creators
by clicking my referral LINK