Sprouted Mung Bean Potato Kale Soup

Mung beans have been part of traditional Ayurvedic diets in India for thousands of years! Highly nutritious, they contain manganese, potassium, magnesium, folate, copper, zinc, and various B vitamins. Mung Beans are a high source of protein, fiber, antioxidants , and phytonutrients. Such a powerful punch for this tiny pea-like bean!

As usual, I tend to cook intuitively so here is my super simple and really fast  recipe as I remember it…

You will need:
a few tablespoons olive oil
one large onion chopped
1/2 teaspoon chopped garlic
2 stalk ribs of celery sliced thin
2 large carrots sliced thin
grate some fresh ginger, about a tablespoon
skin and cube 2 large yellow potatoes
3/4 cup organic sprouted mung beans
5 cups chicken or vegetable stock to make this a vegetarian dish
take the rib off of 5 fresh kale leaves and chop them small
chop 1/4 cup parsley
add one teaspoon turmeric
salt and pepper to taste

Add the oil to a small soup pot.
Saute your onion, garlic, ginger, celery and carrots until onions are translucent.
Add the everything else and simmer until potatoes and carrots are soft.

Enjoy!

resource for nutritional information https://draxe.com/mung-beans-nutrition/