Nourishing green soup

Recipe from ‘Vegie Head’

A twist on a traditional Indian Ayurvedic soup, designed to nourish and support your health. You can make it as thin or as thick as you like; and it always tastes better the next day!

INGREDIENTS

• 2 cups Mung Beans soaked in water for 8 hours
• 1 tbsp coconut oil 
• 3 garlic cloves Minced
• 1 tbsp ginger Minced
• 1 tsp cumin seeds
• 1 tsp Yellow Mustard Seeds
• 1 tbsp Freshly Grated Turmeric or powdered
• 2 carrots sliced
• 8 cups water more, as needed
•  Himalayan Rock Salt to taste

INSTRUCTIONS

1. Soak the mung beans overnight in filtered water. Rinse and drain. Set aside
2. In a large soup pot, heat the coconut oil, and cook the garlic and ginger until fragrant; about 2 minutes
3. Add the cumin and mustard seeds and heat until hot, and seeds ‘pop’
4. Add the carrots, turmeric, mung beans and water, and bring to a rolling boil. Drop the heat, and cook until mung beans are tender and carrots are soft
5. Add more water as needed, depending on the consistency you’re after- I like mine very thick!
6. Add salt to taste, and serve immediately. Lasts in the fridge for up to a week, and in the freezer for two months.

Enjoy!