GREEN MUNG BEAN SOUP

3 servings, 35 minutes

INGREDIENTS

• 1/2 cup green mung beans, soaked for at least 2 hours

• 4 cups veggie broth or bone broth

• 1/2 cup carrots, chopped

• 1 cup kale, chopped

• 2 tbsp fresh dill leaves, chopped

• 2 tbsp fresh basil leaves, chopped

• 2 tbsp fresh cilantro leaves, chopped

• 2 tsp coconut oil

• 1 tsp sattvic spice mix or any other digestive spice mix

• Fresh lime juice for topping

• Salt & pepper to taste

DIRECTIONS

1. Rinse the mung beans and add them to a medium pot with the veggie broth. Bring to a boil then cover and reduce to simmer. Add the spice mix and allow to simmer until mung beans are tender (about 30 minutes), adding the chopped carrots halfway through cooking.

2. Once cooked, add chopped kale and allow to simmer for an additional 5 minutes. Add salt & pepper, fresh basil, dill, cilantro and coconut oil and transfer to a blender.

3. Blend until smooth. Top with fresh lime juice & serve.

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Notes

• Easy, quick, go-to meal when you don't know what else to make, good for all doshas.

• Option to serve with a cooked grain, tofu, meat option, or freshly made paneer.