Nutritionist, Herbalist, Ayurvedic practitioner, Closed Colonic Hydrotherapist, Lecturer, Speaker, Author, Registered Nurse - helping the community for over 30 years.


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!



  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.



Pin It on Pinterest

Share This