Simple Mung Soup

Mung Soup with Rice

Perfect post cleanse meal, satisfying, detoxifying and nourishing.

Servings 1-2

Step 1:

• 1/3 c Yellow split mung (soak over night, and risen three times before cooking)

• 2 c water 

• Bay leaf 

Instructions:

• Cook together for 2 hours until it mung starts to dissolve. 

• Remove the white foam on top with a spoon throughout the cooking process.

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Step 2:

• 1 Tbsp Ghee

• 1/2 tsp Fennel seeds (or Cumin seed - you can use both)

• 1/4 tsp Turmeric

• Optional Vegetables: Fennel stalks, celery, or zucchini.

• Fresh herbs like cilantro, fennel fronds, celery leaves, dill, etc

• Salt to taste

Instructions:

• In a separate small pot, heat a tablespoon of ghee then add fennel and/or cumin seeds.

• Optional, add fennel stalks or celery or zucchini, cook for 5 minutes.

• Then add the mung beans, turmeric and extra water or broth if you need it.

• Add salt to taste.

• Finish with fresh cilantro or celery or fennel leafs with a squeeze of lime.