Ingredients:
2 Cups Dried Mung Beans
Water for soaking Beans
6 Cups Purified Water*
1 6 - 8 inch stip of Kombu Seaweed
2 tsp . Cumin Powder
1 Tbs. Ghee or Coconut Oil
1 medium Leek, chopped
2 inches fresh Ginger Root, peeled & minced
1 inch fresh Turmeric Root, peeled & minced
1 tsp. each: cumin seed, mustard seed, cardamom
powder & turmeric
1 tsp. Celtic Sea Salt
1 Tbs. Miso Paste
2 medium White Hannah Yams (aka japanese sweet potato)
2 medium Red or Purple Potatoes
1 medium Parsnip
4 stalks Bok Choy, including the leaves
1/2 bunch Dinosaur Kale
Celtic Sea Salt to taste
Garnish: 1 Tbs. Olive Oil & 1 Tbs. Raw Sauerkraut
*For a "soupier" soup, increase the total water amount to 8 or even 10 cups. This recipe tends to produce a thick & hearty consistency.
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Directions:
Soak the Mung Beans in Water for 8 - 12 hours. Then drain, rinse, place in a large, deep saucepan or soup pot. Add 5 cups of the purified water, plus the seaweed & cumin. Begin to heat on the stove over medium-high heat, stirring once or twice.
In a separate large skillet, heat ghee or coconut oil over medium-high heat until melted. Add leeks, ginger, turmeric, cumin seed, mustard seed, cardamom & turmeric. Sautee until leek is tender but not overcooked and mustard seeds pop. Remove from heat and add to Mung Beans, turning temperature to medium-low. Stir in Celtic Sea Salt and Miso Paste.
Allow mung beans to cook for about 25-35 minutes, stirring occasionally. Cook until they start to break down and become noticeably softer. Add remaining 1 cup purified water, yam, red potato & parsnip. Stir every 5 - 10 minutes to prevent beans from sticking to the bottom of the pot.
Cook for another 15 minutes. Add bok choy, kale & additional celtic sea salt to taste.
Cook for another 5-10 minutes and remove from heat.
Delicious! Garnish with 1 Tbs. Olive Oil drizzled on top and 1 Tbs. Raw Sauerkraut per serving (you can make it yourself! See Recipe in Talya's Kitchen Cookbook).
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