I’ve been cooking a lot with legumes lately and made my first recipe with mung beans last week. Mung beans contain iron, magnesium, folate, phenol and other compounds that may prevent chronic disease and obesity. I whipped up a mung bean spinach soup to help reset my gut after the holidays, and now I can’t get enough!

It also tastes pretty delicious when used in stews and soups, so naturally I made a batch big enough to feed myself and my beau for a week.

Mung bean soup is also an Ayurvedic recipe that is said to help balance all three of your doshas, and will help you cleanse. A lot of folks actually go on a mung bean soup cleanse for a week straight, and have reported that it helped them lose weight, clear up toxins and feel lighter. I made my own version of mung bean soup and added onions, spinach, and coconut oil, instead of ghee butter. It turned out to be scrumptious:

Mung Bean Spinach Soup

Total Time: 30 minutes

Number of servings: 2

Per Serving
967 Calories
18 g Fat
148 g Carbs
68 g Protein

Ingredients
2 cups mung beans (I used sprouted mung beans)
3 cups spinach
2 taplespoons coconut oil (I used Vita Coco coconut oil)
3 cups water
2 bouillons of vegetable stock
2 teaspoons of turmeric
1/2 white onion, diced
3 cloves of garlic, minced
Himalayan salt and pepper for seasoning
1/4 cup nutritional yeast
Dried basil
Pinch of cayenne pepper

Directions

1. In a large pan, heat olive, then sauté the onion and garlic until translucent.

2. Add the cups of water, mung beans and bouillon cubes, and cook until the mung beans are tender.

3. Bring to a boil and then add the spinach, nutritional yeast and the rest of the seasonings.

4. Simmer for about 25 minutes.

5. Pour into a food processor or blender, puree the mixture, then serve.