Moong and Celery Leaves Soup
EVENT: HEALTHY WELLTHY CUISINES
THEME: 59 HWCG #WINTER DELIGHTS AT HW
Having a hearty bowl of hot piping soup is the most comforting food one can during winter to ward off the cold. As I have mentioned before, I per say do not experience winter where I live. However at the moment I’m in Nairobi, the capital city of Kenya. Usually Dec to March is suppose to hot but the weather here is cold, though the sun comes out.
My brother in law was teaching me how to make a sourdough bread(previous attempts have failed as the dough became too soft!) where handling the dough is much easier and the does not require too much kneading. He also has after much experimentation made the dough that fits the weather here.
To enjoy the freshly baked sourdough bread, we decided to make a healthy hearty soup with the ingredients available in the house. That’s when I came up with the idea of making a moong and celery leaves soup. I have noticed that so many people throw away the really fresh green celery leaves and just use the stalk. I like to add them to salads, to soups and stir fried veggies.
Initially I thought that combining green moong and celery leaves would result in a weird taste. However, surprisingly the soup was a burst of subtle tastes from all the ingredients used.
Here in my recipe I have added powdered dried herbs. My brother in law tends to dry the excess herbs and then pulses them in a food processor to make it into powders. I found that the taste and aroma of the herb powders was much more than the dried whole herbs we tend to use.
So lets get to the recipe straight away. The colour of the soup may not appear too appealing but its definitely a tasty, healthy and filling soup. One can add a bit of turmeric to alter the colour, without comprising on the overall taste.
MOONG AND CELERY LEAVES SOUP
¾ cup whole green grams (moong)
½ – ¾ cup finely chopped celery leaves
½ cup finely grated fresh coconut
3-4 cups vegetable stock or water
1 medium onion finely chopped
5-6 cloves of garlic, peeled and chopped
1 tsp cumin seeds (jeera)
½ tsp ginger paste
1 tbsp olive oil or sunflower oil
1-1¼ tsp salt
1 tsp coarse pepper powder
1 tsp dried basil powder
½ tsp dried rosemary powder
½ – 1 tsp chilli flakes
1 tbsp lemon juice
- Soak the moong in warm water for 1-2 hours.
- Drain out the water and wash the soaked moong.
- Heat oil in a pressure cooker or a pan.
- Add cumin seeds and wait till they begin to sizzle.
- Add chopped onion and stir fry it till it becomes soft.
- Add garlic and ginger. Saute for a few seconds.
- Add moong, coconut and salt. Mix well.
- Add the water or vegetable stock.
- Close the cooker and let it cook over medium heat for 3 whistles. If you’re using a pan, then cover and let the soup simmer till the moong beans are done and soft.
- Add the celery leaves while the soup is hot. Cover the pan.
- After 5 minutes, process the soup in a food processor or with a hand blender according to the way you will like it. Leave it a bit coarse or make it smooth completely.
- Return the pan to the medium heat.
- Add the herb powders, pepper powder, chili flakes and lemon juice.
- Mix well and serve with some bread.
- Add a bit of turmeric powder if you like.
- If you want a smooth soup, puree and strain it.
- If the celery leaves have a strong flavor add only half cup.
- You can add other vegetables like peas, carrots, French beans etc.
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You may want to check out the following winter recipes:
Please check out what Winter Delights fellow members have made:
Kachi Haldi Subji by Ruchi
Gur Papdi/Gol Papi/Sukhadi by Vanitha
Gur ki Roti by Shalu
Gur Rasgulla by Geetanjali
Methi Pakodi Kadhi by Rosy
Palak Tambli by Jayashree
Thippili Rasam/Long Pepper Rasam by Priya
Leftover Pongal Vadai by Seema
Sharing this recipe with the following event:
The Girl Next Door
January 12, 2019 at 12:15 pm
What an interesting soup, Mayuri! Love the combination of ingredients you have used here. It looks warm, comforting and so very inviting. 🙂
January 12, 2019 at 3:28 pm
Thank you so much Priya.
January 13, 2019 at 10:05 am
Such a wonderful soup dear Mayuri! Love the flavors of fresh celery leaves. I always love to add it as a garnish for soups and in salads! Great way to use them up in soups along with moong! Totally filling, comforting and warm! 🙂
January 15, 2019 at 11:34 am
Thanks Vanitha, it is a comforting wholesome soup.
January 13, 2019 at 7:39 pm
The soup looks delicious . It’s comforting and soothing to have a bowl of warm soup to ward off the chilly days .Thanks for the lovely share.
January 14, 2019 at 11:14 pm
January 13, 2019 at 8:01 pm
Ahh, there we go.I look for ways to do the celery leaves differently. now have one. the comforting recipe you have here.
January 14, 2019 at 11:12 pm
Thanks Seema, and the leaves impart a unique taste to the soup.
January 13, 2019 at 8:15 pm
A comfort soup for cold nights. It will be a perfect one for me any day as I like green moong.
January 14, 2019 at 1:45 pm
Wow what a brilliant share.. Great recipe. Looks so comforting , warm and tasty..
We always make Moong soup , but never tried this way. Will do nextime
January 14, 2019 at 11:10 pm
Thanks Ruchi and please do try it.
January 14, 2019 at 7:53 pm
What an interesting recipe!! The soup looks soooo delicious and comforting. Will definitely going to try this unique recipe.
January 14, 2019 at 11:09 pm
Thanks Shalu, please try it.
January 15, 2019 at 6:14 pm
What a comforting and delicious looking soup! The ingredients you have used.. I am just imagining the taste. Love the addition of coconut here. Great share!!
January 18, 2019 at 10:43 pm
Thank you so much Geetanjali.
January 16, 2019 at 4:18 pm
Delicious and nutritious bowl of comfort!! The soup looks yumm Moong dal soup is light on stomach and easily digestible too!! Love the idea of drying and then preserving the herbs in powder form!!
January 18, 2019 at 6:59 pm
Thanks Swati, here I’ve used whole moong which I soaked for 30 minutes.
Freda @ Aromatic essence
January 16, 2019 at 7:38 pm
Such a warming, hearty and protein-rich soup, a meal in itself indeed! Thanks for sharing 🙂
January 18, 2019 at 6:57 pm
January 17, 2019 at 3:48 pm
Really love the way this soup looks. Recipe is interesting too! Need to make and taste it soon.
January 18, 2019 at 6:54 pm
Thanks Sujata, do try it out, its really tasty.
January 17, 2019 at 8:17 pm
What a hearty soup recipe Mayuri. It looks so inviting. Such a wonderful share.
January 18, 2019 at 6:54 pm
Thank you so much Lata.
January 18, 2019 at 1:16 pm
What a hearty and delicious soup for a chilly days, moong and celery leaves a strange combo but certainly works here nicely.
January 18, 2019 at 6:52 pm
Thanks Jagruti as strange as it may sound, the soup was really delicious.
January 20, 2019 at 1:15 am
I think using celery leaves in a soup like this is a great way of avoiding food waste. It sounds really tasty and definitely something I’d enjoy!
January 20, 2019 at 10:56 am
Thanks Corina, yes I don’t like food waste. I tend to use the leaves up if they’re fresh and green.
January 20, 2019 at 10:46 am
This soup would be perfect for today when the temperature is -3!! Moong is one of my favourite lentils and adding celery to it sounds perfect.
January 20, 2019 at 10:55 am
Thanks Mina, didn’t realize its become so cold in UK.
A Forks Tale
January 21, 2019 at 5:05 pm
This soup looks so warm, flavorful, and healthy! It is perfect for a chilly night. Can’t wait to try it.
January 21, 2019 at 10:10 pm
Thank you so much.
January 21, 2019 at 5:38 pm
I bet the aromas in this soup are to die for! Your kitchen must smell amazing!
January 21, 2019 at 10:09 pm
Thank you so much Lesli, the taste and aroma both were good.
Julie @ Running in a Skirt
January 21, 2019 at 5:39 pm
YUM! Love all the flavors in this. I”m sure this would be a big hit at dinner. Can’t wait to try.
January 21, 2019 at 10:09 pm
Thank you so much Julie.
January 21, 2019 at 5:41 pm
What a gorgeous looking soup, some of those ingredients are unfamiliar to me, but all the more reason to try this – it sounds delicious!
January 21, 2019 at 10:08 pm
Thank you so much.Most of them are easily available in Indian or Asian shops.
January 22, 2019 at 12:59 am
Looks like a lovely mix of flavors. Soup and fresh bread are so good, especially on a cold day. And agree, celery leaves can be wasted – I tend to add them in stock – and this is a great use for them.
January 23, 2019 at 9:41 pm
Thank you so much Caroline. Even try them in salads, they taste great, especially the tender ones.
Lizet Flores de Bowen
January 22, 2019 at 5:20 pm
Mmm. This soup has so many delicious ingredients! Yes, winters are for soups. Pinning for later 🙂
January 23, 2019 at 9:36 pm
Thanks Lizet, please share with me how it turns out for you whenever you make it.
November 30, 2019 at 9:42 am
Loved this recipe Mayuri. Perfect for the colder days ahead. I am also guilty of throwing away the celery leaves but will not repeat the mistake again. Thanks for giving the idea of using it in soups and salads. Will definitely try this recipe.
November 30, 2019 at 10:35 am
Thank you so much Vandana. My brother in law dries the celery leaves and sprinkles it on soups and salads.