Mung beans are magical. They are a super nutrient dense legume, and have been used in Ayurvedics (ancient holistic medicine) for thousands of years. They are full of all the good stuff like folate, magnesium, potassium, B6 and are also packed with fiber. Unlike some other beans, soaking the mung beans overnight and cooking them with these spices makes them really easy to digest. They are a winter staple for me, but I’ll also be picking up sprouted mung beans at the farmers market for salads and avocado toasts as soon as spring arrives!

magical mung bean soup
  • 1 cup dried mung beans, soaked overnight
  • 1 tbsp coconut oil
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 1 in” ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp ground curry powder
  • 4 cups vegetable broth (or water)
  • Few handfuls of fresh spinach
  • 1/4 cup coconut yogurt
  • 1/2 lime, juiced
  • Sea salt, to taste
  • Cilantro, for topping

Heat coconut oil in a pot over medium heat until it shimmers. Add onion and carrots and saute for a few minutes. Add the garlic, ginger, cumin, curry powder and a pinch of salt and saute for a minute or two. Add in the mung beans and water (or broth), cover and bring to a boil.  Cook for 40 – 50 minutes or until the beans are soft. Turn off the heat and stir in spinach, coconut yogurt, and lime juice. Season to taste and serve topped with lots of cilantro. Enjoy!