[dropcap]T[/dropcap]oxins in our food cause hormonal imbalances, weight gain, skin problems and further going health issues. Here’s an Ayurvedic detox soup to improve your health.
As I have explained in my previous post, in Ayurvedic medicine, red pineapple, for instance, is used for weight loss and coriander and mung beans are used to excrete the body from toxins. According to Ayurveda, mung bean soup helps to balance your body and its spices flush out toxic mucus out of the body that have added up, corrects digestive fire (or agni), sharpens the mind, provides tranquillity, energy and vitality, promotes weight loss, reduces swelling and water retention and promotes clearer skin.
Mono-diet detox therapy
Mung bean-coriander soup is used in Ayurvedic medicine as a mono-diet detox therapy: for a couple of days, you only eat mung bean soup, as much as you like. Don’t follow the therapy if you are pregnant, breast feeding or suffering from a long-term chronic illness without consulting an Ayurvedic practitioner though, since a full detox therapy can have strong influence on your body.
If you are not going to do a full detox therapy, but just use the recipe to make a healthy and delicious soup nice in a while, you will still have the advantage of having detox stimulating meal due to the mung bean’s and coriander’s properties.
Ayurvedic Black Trumpet Mung Bean Soup
Ayurvedic Black Trumpet Mung bean soup is above all very nutritious, healthy and tasty. The options are wide: when you add more water and leave out the mushrooms, it’ll be a perfect starter. When you mushrooms and add less water, it’ll be a surprising and filling main course. Because mung bean soup is so spicy, exotic and special, I find it a perfect surprising main christmas course. Here’s the recipe:
Servings: 5 to 6 – depends on desired consistency
Preparation time: 45 minutes
Kitchen aid: soup pan, blender
- 400 gr/2 cups whole green mung beans
- 1600 ml/6.7 cups water to boil the soup
- ½ tsp Celtic sea salt
- ½ tsp black pepper
- ½ tsp grated turmeric powder
- piece of root ginger – finely chopped
- juice of ½ lime
- 3 gloves garlic – finely chopped
- 1 eschalot – finely chopped
- 1 tbs red pepper flakes
- ½ tsp turmeric
- 3 tbsp coconut oil
- 6 ounces black trumpet mushrooms, washed and halved
- 4 fresh, finely chopped coriander leafs (use dried leafs if fresh leafs are not available)
- Wash the mung beans and soak them for about 24 hour in water.
- Drain the mung beans and once again wash them well. Set aside.
- In a large soup pan, heat the coconut oil on medium heat.
- Shortly sauté the garlic, eschalot and ginger and add salt, pepper and red pepper.
- Add the beans and 1600 m water and bring to boil.
- Cook for about 45 minutes or until the consistency starts to look like a thick soup.
- Add the coriander leafs.
- Add more water until the soup reaches its desired consistency. I personally like the soup to be thick.
- Carefully transfer to blender, and puree until smooth (if the soup is already smooth enough, you can skip this step).
- Transfer soup back to pan, add mushrooms and warm up the soup.
- Serve directly or keep fresh for 3 days in your fridge or months in your freezer.