Mung Bean Soup Recipe

 

This recipe for mung bean soup gives a creamy tasty easy to digest soup. Any time you feel like you have over indulged or just want a delicious balancing soup to eat, this is the recipe for you! To find out more about mung beans please read my blog post.

 

Ingredients

200g whole mung beans (soaked overnight or for 5 hours in water)

800ml water

1 stick celery roughly chopped

1 small fennel bulb roughly chopped

1 tiny pinch asafoetida

1/4 teaspoon fennel seeds

1/4 teaspoon coriander seeds

1/4 teaspoon cumin seeds

1 teaspoon vegetable bouillon powder

1 small pinch ground turmeric

1/2 teaspoon ghee

 

Place all the ingredients in a saucepan, bring to a boil and then reduce to a simmer for 50 minutes, until soft and smooth. Add more boiling water during cooking if necessary.

Season with unrefined sea salt and black pepper to taste.