Now that autumn is here I crave warm soups for lunch and dinner. Here is a recipe that I whipped up in the kitchen that soothed my soul. This soup is protein, fiber, vitamin and mineral rich, all vegetarian, and oh so good!
What you will need:
1 cup of Organic Mung Beans
3 cups Distilled, Filtered, or Spring Water
1 cup of Organic Kale chopped
6-8 Organic Garlic Cloves
1/4 cup of Organic Dill chopped
1 tsp of Organic Oregano Leaf
1/4 tsp of Organic Paprika Powder
Sea Salt to taste
Medium sized pot
Begin by soaking the mung beans in water for 6-8 hours (or overnight) for better digestion. Although some say that mung beans do not need soaking, I feel it is important to soak all beans to remove the phytic acid which inhibits mineral absorption. After you soak your beans, rinse thoroughly. Add 3 cups of distilled, filtered, or spring water to your pot. Bring the mung beans to a boil, then turn the stove down to simmer for 30-35 minutes.
While your beans are cooking chop your kale, garlic, and dill. When the beans are soft, turn of the stove, and add your chopped ingredients and spices to the pot. Now blend with your stick blender. Once the soup is nice and creamy, pour into your favorite bowls, garnish as you’d like, and serve. This recipe makes two large servings and is perfect with a grand salad!
Soups are so easy to make and even easier to enjoy! What’s your favorite soup this season?
(Image by Dawn Michelle )