Sprouted Mung Soup


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

Related Topics

Amadea Morningstar

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.  

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