Mung Beans Soup

I have cooked and eaten so many soup made with mung-beans, but my favourite is still my mother's Mung Beans Soup. Simple to make, and... so delicious.
Served hot, this soup is perfect for appetizer in cold weather.

150 g Mung-beans
150 g Beef-mince
1 liter Beef stock
3 pcs of Green onion, thinly sliced
1 cup of chopped celery
1 Onion, sliced
5 Garlics
A pinch of Nutmeg
Salt & Pepper to taste
2 tbsp of Cooking Oil

• Soak the mung-beans several hours or overnight, and rinse with water.
• Using a pan, boil the mung-beans with beef stock until soft and cracked (you can add more water later).
• Meanwhile, mix beef-mince with a little bit salt and pepper, and roll into small marble-sized balls. Put aside in the fridge
• Chop garlic finely and saute carefully with a little bit oil in a low heat until slightly brown, add the sliced onion, then mix in the mung-beans and chopped celery, add salt, pepper, and nutmeg. Cook to boil for 5 minutes.
• Using blender, blend until smooth and creamy. It's ok to add more water/stock at this point in order to have the right consistency.
• Put the pan back on the stove. Add the mince-beef balls and continue cooking for 5-10 minutes until the meat balls are cooked, and the flavour is well mixed in. Stir occasionally to avoid burnt at the bottom of the pan. Add sliced green onion in the last 1-2 minutes, and served hot.