So if you know anything about me by now you’ll know that I LOVE SOUP!
Lots of reasons, but most importantly because it ticks all the boxes:
- Tastes good
- Easy to make
- Easy to make
- Not too heavy (unless you really want it to be)
- Easy to digest
- Great when you need a break from big cooking and eating.
Yes soup is your digestive systems version of… a holiday!
And since we’re smack in the middle of the holiday (big eating and drinking) season I thought I’d share a recipe for one of my favorite soups! This one is a detoxifying soup, AND it tastes amazing! It’s what your digestive system wants for Christmas (or whatever holiday it celebrates). SO make some, eat some and tell me what you think!
Detoxifying Mung Bean Soup
•1/2 cup green mung beans, washed
•1⁄4 tsp of Tumeric
•4 cups water
•¼ tsp asafoetida
•Pinch of freshly ground black pepper (for vata/kapha only)
•Rock salt to taste
•1 Tbs chopped cilantro
Basic Tarka (favored oil)
•¾ tsp cumin seeds
•¾ tsp ground coriander
•¾ tsp ghee
•1 teaspoon minced ginger
•¼ tsp garam masala or seasonal masala
Wash the mung beans thoroughly and soak overnight or for at least 4 hours. Bring the lentils and fresh water to a gentle simmer, add the turmeric and simmer for 30-40minutes, or until soft, adding more water if necessary.
Once the beans are cooked, heat the ghee in a small saucepan, add the asafoetida, and let sizzle for 5 seconds. Add the cumin seeds and ginger and cook for 30 second until the seeds have darkened and become aromati