Mung bean magic a healing green soup
by A. Vasudevan, The Literary Shed
Endless summer days invariably mean long hours in the sun, late nights and possibly a little bit too much fun, if there is such a thing. So sometimes we need to take time out for ourselves and recharge. A simple, restorative green mung bean soup can really do the trick.
The tiny mung bean is considered the god of all ingredients in many cultures – it’s potassium-, magnesium-, folate-, fibre- and vitamin B6-rich and it’s great for detoxing
the system, particularly the liver, as well as for balancing the body and skin. The mung bean is really a legume and can be used whole, in its split form, or sprouted. It’s a cherished ingredient in Ayurveda as it’s tri-doshic when teamed with the right spices. In this case,
this simple and easy soup mixes the beans with turmeric, ginger and cumin, all great for
the digestion. This is not just a tasty, nourishing and healing soup, but is also a great way
to have that seasonal detox between late summer and autumn.
A healing mung bean soup
500g dried green mung beans, soaked overnight
1 tsp coconut oil
1 tbsp turmeric powder
1 tsp dried chilli flakes
1 pinch asafoetida
½ tsp ginger
½ tsp cumin
1 cinnamon stick
A handful of fresh coriander
750ml of good vegetable stock
Himalayan salt/crushed black peppercorns to taste
1. Soak the mung beans overnight in twice their quantity of water.
2. Drain and rinse the mung beans.
3. In a saucepan, heat the dried ingredients through the coconut oil for a few minutes until coated and fragrant.
4. Mix in the mung beans, the stock and coriander and leave to simmer for 45–60 minutes, or until the beans are tender to the touch.
5. Season to taste before serving – and enjoy the benefits.
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