Look out! This is a spicy one! This is an excellent soup to use for an easy, one day detox or as a way to kick a cold to the curb. Mung beans are often used in Ayurveda for cleansing, as they are easy to digest and are ultra-nourishing with their high protein content. This recipe uses healing spices of garlic, ginger and turmeric. Garlic is rejuvenating, detoxifying and can be good for fevers. Ginger is incredible for both digestion and our respiratory system, and turmeric… well, I think we know by now that turmeric is good for pretty much everything.
Healing Mung Bean Soup
- 1 Tbs coconut oil (can substitute sesame oil or ghee)
- 1 tsp black mustard seeds
- 1 tsp powdered turmeric
- 2 cloves garlic, minced
- 1/2 inch fresh ginger, chopped
- 1 serrano chili pepper (seeded), finely chopped
- salt to taste
- 4 cups vegetable broth (use bone broth or chicken broth for non-veg options)
- 1 cup split yellow mung beans (rinse and soak at least 1 hour)
Prep time: 1h | Cook time: 30 min. | Total time: 1h 30m
- Heat oil over medium heat. Add mustard seeds and as they being to pop (it's like a party), add the ginger, garlic, turmeric and pepper. Allow the garlic to brown slightly (may take 1-2 minutes) but be careful not to burn.
- Add mung beans and allow to sauté for 1 minute. Add broth and bring to full boil. Reduce to simmer and cook until mung beans are soft or 20-30 minutes. Salt to taste.
You want this dish to have some spice to help clear your respiratory system, but if it is too spicy you can substitute a jalapeño pepper or simply decrease the amount of pepper and ginger. Fresh, steamed seasonal veggies or white basmati rice could be paired with this soup to create a more complete meal. White basmati rice could also cut the heat as it has an overall cooling effect.