Immune Boosting Sprouted Mung Bean Soup

How to Sprout Mung Beans 1. Take the required amount of beans. I used 1 cup of mung beans. Remember, it will double once sprouted.

2. Wash your beans well in cold water till the water runs clear. Drain and then place them in a bowl or sprouter if you possess one. Fill it with cold water until immersed well. (2 to 3 times as much as the seeds)

3. Soak overnight or at least for 8-12 hours.

4. Drain the water well.

5. Rinse with cold water and drain it again. Repeat this process 3X/day for 2-3 days.

The nutritional content of sprouts is many times greater than the original food value of the seeds and beans from which they sprout. As a seed or bean sprouts, it produces large amounts of extra vitamins, anti-oxidants and enzymes.

Soup Preparation

1. In a large pot saute 3-4 garlic cloves, 1 inch chopped ginger root with 1 jalapano pepper ( I removed the seeds-with gloves!) in coconut oil for 2-3 minutes.

2. Place mung bean sprouts in the pot and fill with water, double the amount of sprouts.

3. Sprinkle 1 tsp of Turmeric into the water. ( The health benefits of turmeric lie in the active ingredient called curcumin. This powerful compound gives turmeric its therapeutic benefits, its yellow color, and its pungent flavour. Curcumin has antioxidant, anti-inflammatory, antibacterial, stomach-soothing, and liver-and heart-protecting effects.)

4. Bring to a boil then simmer until beans are soft.

5. Once beans have cooked, saute 1 tsp of cumin seeds in coconut oil in a large skillet until they darken.

6. As soon as cumin darkens, add 1 Tbsp of ground corriander and quickly stir.

7. Immediately add 2 diced tomatoes, 1/2 diced zucchini, and 2 cups chopped kale.

8. Saute veggies until they are saucy, then add to soup and simmer another few minutes for flavours to mingle.

9. Add salt to taste.

I served over brown rice like a dahl.