Sprouts soup is good for health. The goodness of the sprouted mung beans with spinach is mildly flavored to form a soup.
This Sprouted Mung beans and Spinach Soup Recipe combines the goodness of sprouted Mung Beans/green gram whole beans and Spinach. The nutty-sweet flavor of the mung beans balances the slightly bitter aftertaste of Spinach. Ginger, garlic, and cumin add flavor to the broth and the tomato adds a slightly tangy flavor.
Sprouts are seeds germinated through a germination process in which you soak the seeds for several hours. Then expose them to the right combination of temperature and moisture while growing them for two to seven days to young plants.
(Serving – 4)
3/4-1 cup green moong dal
1 cup Spinach Leaves (Palak), (with stems) washed and chopped
2 Onion, chopped
1 Tomato, blanched, peeled, and finely chopped or mashed
1/2 teaspoon Ginger, grated
1-2 cloves Garlic, minced
1/2 teaspoon Cumin powder (Jeera)
1 pinch Red Chilli powder, or flakes
Salt and Pepper, to taste
2 teaspoon Oil, or ghee, or butter
1/2 sprigs Coriander (Dhania) Leaves, or mint leaves to serve
Method for Sprouts soup:
First heat oil or ghee or butter in a saucepan.
Then add onion, garlic, and sauté for them for 1-2 minutes.
Now add ginger, chili powder, and cumin powder and mix all.
Add the mung beans to the above mixture.
So now add 2 – 2 1/2 cups of vegetable stock to it and cook covered for about 5-6 minutes.
Add the tomato and seasoning with salt.
Mix all well. Then add the spinach leaves and cook them for 2-3 minutes.
Serve it in a bowl & garnish with lime juice and coriander/mint leaves.
This dish is good as a starter.
Enjoy the soup!
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