Spring Asparagus and Mung Bean Soup
The healing benefits of mung beans are rather considerable. The small bean is high in nutrients and antioxidants, packed with vitamin B6, potassium, magnesium, folate and fibre. In ayurveda, the humble mung is considered tri-doshic which means that when cooked with the right spices, they work well for all dosha types. And being highly digestible, they don’t give the usual beany after effects either!
Combining mung beans with gentle spices such as those in this recipe adds to their digestibility but combined with spring fresh asparagus, itself a cleansing food particularly for the liver and kidneys. It’s also high in minerals such as selenium, zinc, and manganese which are vital for a strong and healthy immune system.
This incredibly nutritious, healing soup is just perfect for spring when we want to eat lighter, healthier more cleansing foods and it is also incredibly tasty. Whats not to like?
300g asparagus (a bunch will be fine - no need to be too precise), trimmed and chopped into small pieces
2 cups vegetable stock
1 leek chopped
1 stick cinnamon
1 tsp freshly grated ginger
2 whole cloves
1 tbsp ghee
4 tbsp whole mung beans (prepared)
Salt and cracked pepper to taste.
Soak the mung beans for 4–6 hours or overnight if possible. Soaking first makes beans much more digestible. Drain and rinse. You can now buy readymade packets/tins available in most supermarkets. Always give these a drain and rinse first too.
Gently heat the ghee in a saucepan add to this cinnamon, cloves, and ginger, cook for a few minutes. Once the aroma is released, add the chopped leek, and cook until soft.
Add the asparagus, coating it in the ghee and spices. Add the stock, mung beans. Boil on a high heat, then turn down to medium-low and let simmer.
Cook for approximately 30 minutes (remove cinnamon stick). When fully cooked everything should be a thick consistency – blend for a smoother consistency. Add salt and black pepper to taste.
Garnish with fresh coriander.