This green soup is very similar to the Mexican Vegetarian Pozole I made a while back. However this soup is made with moong beans, just as delicious and a perfect way to warm up on those cold nights.
Here is the recipe
Ingredients
- 3/4 cups whole moong beans washed and soaked overnight
- 1 1-1/4 cup white beans of your choice,like canned cannelini or northern white beans
- 1 medium onion, diced
- 2 pasilla or poblano chillies, leave in the seeds or de-seeded depending on your heat tolerance and diced
- 4 cloves of garlic, minced
- 1 cup diced tomatillos
- 2 tablespoons any neutral oil
- ¼ teaspoon Mexican oregano
- 1 teaspoon ground cumin
- freshly ground black pepper
- 4-5 cups of vegetable or bean broth
- sea salt
- for the avocado crema
- 1 large hass avocado peeled and diced
- 1 cup of plain cashew yogurt or yogurt of your choice
- ¼ teaspoon of sea salt
- 1 tablespoon of lime juice
- a handful of cilantro, coarsely chopped
- toppings:
- sliced radishes
- green scallions
- lime
- hot sauce
- jalepeno
METHOD
In a large, heavy-bottomed pot, heat oil over medium heat and add the onions, and chilles.
Cook for about 5 minutes, until the onions are translucent and the chilled are soft. Add the garlic, tomatillos and cook for another two minutes.
Add the oregano, cumin, and cook while stirring for about 1 minute.
Then add the moong beans, white beans and vegetable broth. Stir and bring it to a boil, then reduce to a low simmer. Cook covered for about 30’minutes.
The moong beans should be tender but not mushy. Taste and adjust the salt if needed this will depend on how salty your broth is.
For the crema. Blend everything in a food processor till smooth. Serve with the soup.
Serve chile verde with rice, crema and toppings.
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