Spiced Mung Bean Soup

A delicious detox soup that leaves you smiling.


As I’ve talked about before I’m not a huge fan of detoxing and dieting but I am a fan of choosing to eat something which I know will do me good and make me feel better. A couple of days after a big old burger I think its a good idea.

Mung Beans are common in India & China mostly and are full of potassium & all sorts of other goodies. I really like the taste as well, not too similar to puy lentils for example. You can pick them up in oriental shops and health food stores.

Serves 4

You will need

200g dry mung beans

1 onion (diced)

4 cloves of garlic (crushed)

2 tsp cumin seeds

2tbs coriander seeds

10 cardamon pods

a few pieces of cinnamon bark

1tsp fenegreek powder

1tsp turmeric powder

So a beautifully simple to make soup. Soak the mung beans in cold water for 6 hours or overnight. Now, fry off all the other ingredients in a little oil until the onions are soft. Add the drained mung beans and fry for a few minutes and cover with water (stock if you want  some extra flavor)

Cook until the beans are soft, top up with water if needed and eat in whichever consistency you prefer. I had this as leftovers the  following day with the beans much drier, almost like a dahl! delicious!

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