Sprouted Mung Bean and Spinach Soup Recipe
A high protein Continental recipe with -1 green moong sprouts, spinach leaves (palak) - (with stems) washed and chopped, onion - chopped. Ready in 25 min, serves 4.
Curated byLucas Dubois🇫🇷
Instructions
10 steps- 1
To begin making the Sprouted Mung beans and Spinach Soup Recipe, first heat oil or ghee or butter in a saucepan
spinach leaves (palak) - (with stems) washed and chopped(1 cup)sunflower oil - or ghee or butter(2 teaspoon) - 2
Add the onion, garlic and sauté for 1-2 minutes
onion - chopped(1)-2 cloves garlic - minced(1) - 3
Add the ginger, chilli powder and cumin powder
ginger - grated(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)pinch red chilli powder - or flakes(1) - 4
Mix and add the mung beans
- 5
Add 2-2 1/2 cups of vegetable stock and cook covered for 5-6 minutes
- 6
Add the tomato and season with salt
tomato - blanched(1)salt and pepper - to taste - 7
Mix well
- 8
Add the spinach leaves and cook for 2-3 minutes
spinach leaves (palak) - (with stems) washed and chopped(1 cup)sprigs coriander (dhania) leaves - or mint leaves to serve(2) - 9
Serve Sprouted Mung beans and Spinach Soup Recipe in individual bowls, garnished with lime juice and coriander/mint leaves
spinach leaves (palak) - (with stems) washed and chopped(1 cup)lime wedges(2)sprigs coriander (dhania) leaves - or mint leaves to serve(2) - 10
Serve the Sprouted Mung Bean and Spinach Soup Recipe as a starter to your sunday meal before Mexican Sizzler Recipe and end it with a Butterscotch Marshmallow Mousse Recipe
spinach leaves (palak) - (with stems) washed and chopped(1 cup)sunflower oil - or ghee or butter(2 teaspoon)sprigs coriander (dhania) leaves - or mint leaves to serve(2)
Rate this recipe
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Sprouted Mung Bean and Spinach Soup Recipe
A high protein Continental recipe with -1 green moong sprouts, spinach leaves (palak) - (with stems) washed and chopped, onion - chopped. Ready in 25 min, serves 4.
Curated byLucas Dubois🇫🇷
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Directions
10 steps- 1
To begin making the Sprouted Mung beans and Spinach Soup Recipe, first heat oil or ghee or butter in a saucepan
spinach leaves (palak) - (with stems) washed and chopped(1 cup)sunflower oil - or ghee or butter(2 teaspoon) - 2
Add the onion, garlic and sauté for 1-2 minutes
onion - chopped(1)-2 cloves garlic - minced(1) - 3
Add the ginger, chilli powder and cumin powder
ginger - grated(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)pinch red chilli powder - or flakes(1) - 4
Mix and add the mung beans
- 5
Add 2-2 1/2 cups of vegetable stock and cook covered for 5-6 minutes
- 6
Add the tomato and season with salt
tomato - blanched(1)salt and pepper - to taste - 7
Mix well
- 8
Add the spinach leaves and cook for 2-3 minutes
spinach leaves (palak) - (with stems) washed and chopped(1 cup)sprigs coriander (dhania) leaves - or mint leaves to serve(2) - 9
Serve Sprouted Mung beans and Spinach Soup Recipe in individual bowls, garnished with lime juice and coriander/mint leaves
spinach leaves (palak) - (with stems) washed and chopped(1 cup)lime wedges(2)sprigs coriander (dhania) leaves - or mint leaves to serve(2) - 10
Serve the Sprouted Mung Bean and Spinach Soup Recipe as a starter to your sunday meal before Mexican Sizzler Recipe and end it with a Butterscotch Marshmallow Mousse Recipe
spinach leaves (palak) - (with stems) washed and chopped(1 cup)sunflower oil - or ghee or butter(2 teaspoon)sprigs coriander (dhania) leaves - or mint leaves to serve(2)
Rate this recipe
