Cold and rainy days deserve some extra love. For us, it’s extra time in bed, extra cuddles with the kids and hubby, a sweet yoga practice and soul warming soup! This soup is so nourishing and simple. Mung Beans have been used in traditional Ayurvedic diets in India for thousands of years. We use sprouted organic mung beans, they take 5 minutes to cook and your body assimilates the nutrients more readily when sprouted. Not to mention their 20+ grams of protein per serving. Mung beans are a high source of nutrients including: manganese, potassium, magnesium, folate, copper, zinc and various B vitamins and dietary fiber.
The dill was a perfect balance for this vegan and gluten-free one pot soup! Get cozy, enjoy!
Ingredients:
(Servings: 4)
*use organic when possible
3 cups of vegetable broth
1 cup of mushroom broth (or use 4 cups of vegetable broth)
1 cup of sprouted mung beans (we used “Bio-Bud” organic)
1 cup of chopped celery
1 cup of chopped carrots
1 cup of arugula
1 medium purple onion chopped
3 garlic cloves chopped
1 tsp of ground ginger or use 1 inch cube of fresh ginger and mince into soup
1.5 handful of fresh dill (separated, use half the dill for garnish per bowl)
Himalyian Sea Salt to taste
Fresh pepper to taste
EVOO for garnish + extra fresh dill to taste
Directions: On low to medium heat combine all the ingredients except the arugula and mung beans. Save ½ the dill for garnish and use ½ in the soup. Simmer for 20 minutes. Then add mung beans directly to the pot and simmer for another 5-7 minutes. Add arugula before serving.
Garnish with EVOO and fresh dill.
With love and gratitude,
Christine & Stephanie
