This mildly flavored, nourishing Sprouted Mung beans and Spinach Soup Recipe combines the goodness of sprouted Mung Beans/green gram whole beans and Spinach. The nutty-sweet taste of the sprouted mung beans balances the slightly bitter aftertaste of Spinach. Ginger, garlic, and cumin are used to flavor the broth and the tomato adds a slight tang. You can also use herbs of choice. A bowl of this simple Sprouted Mung Bean and Spinach soup makes for an all season, healthy, comforting light meal.
Serve 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.
Have a peek at what other delicious soups can be made
Cuisine: Continental
Course: Appetizer
Diet: High Protein Vegetarian
Equipments Used: Saucepan With Handle (Tea/Sauces)
Cooks in 15 M
Total in 25 M
To begin making the Sprouted Mung beans and Spinach Soup Recipe, first heat oil or ghee or butter in a saucepan.
Add the onion, garlic and sauté for 1-2 minutes.
Add the ginger, chilli powder and cumin powder. Mix and add the mung beans.
Add 2-2 1/2 cups of vegetable stock and cook covered for 5-6 minutes.
Add the tomato and season with salt.
Mix well. Add the spinach leaves and cook for 2-3 minutes.
Serve Sprouted Mung beans and Spinach Soup Recipe in individual bowls, garnished with lime juice and coriander/mint leaves.
Serve 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.