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Sprouted Mung Bean Soup keeps the ingredient list short and lets the sprouted beans carry most of the dish. Onion, ginger, chili, and celery form the aromatic base.

Vegetable stock and sprouted mung beans are brought to a boil, then immediately reduced to a gentle simmer. Simmer the beans for 20–30 minutes.

Lime juice is stirred in at the end rather than simmered. Optional yogurt, tamarind chutney, cilantro, or cilantro-garlic chutney can be added for serving.

Ingredients

• 1 tablespoon olive oil
• 1/4 cup onions, chopped
• 1 teaspoon fresh ginger, minced
• 1 teaspoon fresh green chilies, minced
• 1/4 cup celery, chopped
• 4 cups vegetable stock
• 3 cups sprouted mung beans
• Juice of 1/2 lime

Method

Heat the olive oil in a large pot over medium heat. Add the onions, ginger, and green chilies and sauté for 1 minute. Add the celery and continue cooking 5–6 minutes, until the onions are caramelized. Add the vegetable stock and sprouted mung beans, bring to a boil, then immediately reduce to low and simmer 20–30 minutes until done. Stir in the lime juice and serve. Makes 4–6 servings.