Spring Mindfulness Retreat Mung Bean Soup Recipe

Spring MUNG BEAN SOUP

Author: Pinch of Yum (I've adapted)
Serves: 6
INGREDIENTS:

• 2 cups dry mung beans (these can be bought at Grass Roots or any Whole Food store)
• 6 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, minced
• 2 cloves garlic, minced
• 1 tablespoons freshly grated ginger
• 1 can coconut milk
• 1 bunch spinach
• salt to taste
• curry seasoning added to your liking

INSTRUCTIONS:

1. Boil: Bring the broth to a boil in a large pot. Add the rinsed mung beans and cook, uncovered, for about 40 minutes. I checked on mine every 10 minutes and added more water as needed. You want the consistency to be like a very thick soup.
2. Saute: Heat the oil in a large skillet over medium heat. Saute the onion, garlic, and ginger in the oil in a large nonstick skillet until soft and fragrant, about 3 minutes. Add to the mung bean pot and allow the mixture to simmer together for a few minutes.
3. Mix: Stir in the coconut milk and remove from heat. Fill bowl with chopped spinach and serve over this beautiful green bed or brown rice, like a soup.

This was a total hit at our Lake Tahoe Mindfulness Community Spring Retreat this past weekend. It's healthy, tasty and removes ama, or undigested slug that can accumulate over the winter, from the body. It's very green but heck, it's Spring and seriously, tastes delicious.