Once the mung beans have been soaked overnight, rinse them well, and let them drain thoroughly.



In a large pot heat the olive oil over medium heat. Add ginger and cook for about 1 minute. Now add the garlic, and sauté for 1-2 minutes until it starts to get brown. Add the water and mung beans. Bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes.


After 15 minutes add green beans, zucchini, salt and cook for 20-25 minutes until the beans are tender.


Once it’s done you can use the immersion blender to puree the soup completely or you can transfer this mixture into a blender and blend until smooth.


Transfer the blended soup back to your pot, stir in lemon juice and nutritional yeast and season with thyme. If the soup is too thick you can add some coconut milk or rice cream for extra creaminess.


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