Mung bean soup

Mung Bean Soup

In Ayurveda mung beans are highly revered as they are full of goodness, are easy to digest and they are brilliant at drawing energy downwards to assist in digestion – great for those struggling to eliminate. 

You can also make this into my favourite, Pea and Mint soup by adding frozen peas and plenty of chopped fresh mint to taste. 

For 3 servings

Ingredients

• 1 cup of whole green organic mung beans soaked overnight or for at least 4 hours

• 1 cup of mixed and chopped veg such as peas, broccoli, carrots (optional)

• 1 cup of green leaves such as spinach or chard (optional)

• 2 litres of water approx.

• 1 tbsp of coconut oil or ghee

• 1tsp turmeric powder

• 1-2 tsps of garam masala (go easy if your pitta is strong.

• 1/4tsp of asafoetida (hing)

• 1tbsp fresh root ginger grated

• 2 cloves of garlic (again go easy if pitta strong and mind already agitated)

• Salt and pepper

• Vegan stock

• Freshly chopped herbs such as mint, basil, coriander etc to serve.

Method

• Heat the coconut oil/ghee in a large saucepan and add all the spices and stir until the aromas are released – be careful not to burn!

• Drain, rinse and add the mung beans and stir until they are coated with the spices.

• Add the water and bring to the boil, boil uncovered for 5 minutes stirring occasionally.

• Reduce the heat to low, add veggies and cover, leaving the lid slightly ajar. Cook until tender, approx. 20 minutes. 

• Add greens, grated ginger, stock and salt and pepper to taste and return to the heat for 5-10 minutes until beans are soft. Please note that adding salt earlier will make the beans take longer to cook. 

• Serve hot with any further fresh herbs. You can also blend for a creamy consistency.