Creamy Mung Bean Soup

Rinse dried mung beans (2 cups) with cold water in a colander. Add beans to a large pot with vegetable broth (8 cups). Bring to a boil, then reduce heat to a gentle simmer. Cook uncovered for 30 to 40 minutes until soft and some have burst. Most of the broth should be absorbed. Start 40m timer

While beans cook, heat olive oil (1 tbsp) in a large sauté pan over medium heat. Add diced white onion (1 cup), garlic (2 clove), freshly grated ginger (2 tbsp), and diced celery (1 cup). Cook until onion is soft and translucent, about 5 minutes. Start 5m timer

Stir the sautéed veggies into the pot of mung beans. Add coconut milk (1 can) and fresh spinach (3 cups). Gently simmer until the coconut milk is hot and the spinach has wilted. Season with [salt] to taste. Serve warm.