Sprouted Mung Soup

June 4, 2013    BY Amadea Morningstar


Preparation time: 15 minutes, plus 3 days to sprout the beans. Good for all seasons. Sattvic; especially good for calming pitta; neutral for vata and kapha.

1. In a medium saucepan, cook until thoroughly soft (about 10–15 minutes):

1 1⁄2 cups fresh sprouted mung beans
3 cups water
1⁄8 tsp. asafoetida (hing) or epazote
1–1 1⁄2 inches fresh ginger root, peeled and grated

2. Pour the hot cooked mixture carefully into a blender with:

1⁄2 cup fresh cilantro, finely chopped
1 tsp. ground cumin
1⁄2 tsp. salt (optional)
1 tsp. ground cumin
1⁄2 tsp. salt (optional)
2–4 Tbsps. extra-virgin olive oil (the lesser amount for kapha, the greater for vata)

3. Blend well. Serve hot

Serves 2

Amadea Morningstar
Amadea Morningstar is the author of The Ayurvedic Cookbook, Ayurvedic Cooking for Westerners, and The Ayurvedic Guide to Polarity Therapy. For more information, visit www.AyurvedaPolarityYoga.com.