Posted on by Ann

Mung Bean Soup (Sprouted)

Sprouted Mung Bean Soup
Sprouted Mung Bean Soup is a warming fall soup.

Vata: Decreases

Pitta: Decreases

Kapha: Neutral

Season: Fall, Spring

This mung bean soup is made with sprouted mung beans which increases their digestibility.  Soak a cup of whole mung beans overnight, and then drain in the morning. Continue rinsing twice a day until the beans sprout — 2 to 3 days. This will decrease their cooking time by half and be easier for Vata to digest. This soup is full of protein, and vitamin C and B. Add seasonal, local fall vegetables for a delightful and warming dish. Enjoy with fresh hot bread. Yum!

Ingredients:

  • 2-3 cups sprouted mung (1 cup unsprouted)
  • 4 cups water
  • pinch of hing
  • 1 onion
  • 1 medium carrot
  • 1 diced green pepper
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 3/4 t salt
  • 1 T apple cider vinegar
  • 4 T olive oil

Directions:

  1. Rinse beans, add water and cook with hing and ginger for 10 minutes
  2. Blend half, add vegetables and cook for 5-10 more minutes
  3. Add the rest of ingredients and serve!

Serves: 6

Preparation time: 20 minutes (after sprouting)

For Individual Doshas:

Vata: Top with roasted garlic in olive oil

Pitta:  Add fresh cilantro

Kapha:  Top with black pepper

Learn more with the Institute of Ayurvedic Yoga Therpay. Classes start in September 2015.