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

About the Teacher

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Amadea Morningstar
Amadea Morningstar is the author of The Ayurvedic Cookbook, Ayurvedic Cooking for Westerners, and The... Read more