Sprouted Mung Bean and Spinach Soup Recipe

Name: Sprouted Mung Bean and Spinach Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: ¾ cup Green Moong Sprouts (3/4-1 cup Green Moong Sprouts — up to 1); 1 cup Spinach (1 cup Spinach Leaves (Palak) (with stems) washed and chopped); 1 piece Yellow Onion (1 Onion chopped); 1 piece Tomato (1 Tomato blanched, peeled and finely chopped or mashed); ½ tsp Ginger (1/2 teaspoon Ginger grated); 1 clove Garlic (1-2 cloves Garlic minced — up to 2); ½ tsp Cumin Powder (1/2 teaspoon Cumin powder (Jeera)); 1 pinch Red Chili Powder (1 pinch Red Chilli powder or flakes); 0 pieces Table Salt (Salt and Pepper to taste); 2 tsp Vegetable Oil (2 teaspoon Oil or ghee or butter (vegetable oil used)); 2 pieces Lime (2 Lime Wedges); 2 sprig Coriander Seed (2 sprigs Coriander (Dhania) Leaves or mint leaves to serve)

Sprouted Mung Bean and Spinach Soup Recipe - Soup Recipes (Indian)

25 minIndian

Servings4

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Steps

1To begin making the Sprouted Mung beans and Spinach Soup Recipe, first heat oil or ghee or butter in a saucepan.
2Add the onion, garlic and sauté for 1-2 minutes.
3Add the ginger, chilli powder and cumin powder. Mix and add the mung beans.
4Add 2-2 1/2 cups of vegetable stock and cook covered for 5-6 minutes.
5Add the tomato and season with salt.
6Mix well. Add the spinach leaves and cook for 2-3 minutes.
7Serve Sprouted Mung beans and Spinach Soup Recipe in individual bowls, garnished with lime juice and coriander/mint leaves.
8Serve 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.