Detox this Spring with a Mung Bean Soup

We always turn to soup when we are sick and this is because it provides easy to digest nutrients for the body to heal and replenish. Though there are thousands of delicious soup recipes and all of them hearty and nourishing, the ultimate ‘soup-er’ food in my book is a cleansing mung bean soup.  I am a massive fan of one-pot dishes and this is one of my staples for any day that I need a gentle cleanse.  This soup is a rare and complete food source, rich in amino acids and fibre and perfect for detoxifying as it’s light, easy to digest and great for removing toxins and cleansing the digestive system. My gut feels so happy on this (as well as kitchari of course). If your familiar with Ayurveda you’ll be pleased to know that it’s tri-doshic, which means it’s great for all body types and great all year round not just only in winter. Springtime is Ayurveda’s most preferred time for cleansing as our body is in a transition and toxins start to dislodge in the body. Embrace the Ayurvedic queen of legumes, go on what are you waiting for?

Detoxifying Mung Bean Soup
(serves 4)

1 cup whole green mung beans (washed and soaked overnight)
5 cups boiling water
1 tbsp ghee
1/8 tsp asafoetida
1 tsp cumin seeds
½ tsp fennel
½ tsp turmeric
1 tsp rock salt
2 tsp fresh grated ginger
1 tsp lemon to taste
black pepper to taste
Coriander leaves to garnish

Bring the ghee to a sizzle in a heavy-based pan, add the asafoetida, cumin, fennel, turmeric and sauté lightly for 10-15 seconds to release the aromas. Then add the drained mung beans and ginger and sauté for 1 minute further.

Add the boiling water and salt, bring mung beans to a boil, then gently simmer until soft (approximately 30 minutes). Add more water if needed.

If you have a hand blender and like it smooth, you can give the soup a blitz.
Add the lemon and pepper to taste. Garnish with chopped coriander if desired.