Ingredients: 3/4-1 cup Green Moong Sprouts,1 cup Spinach Leaves (Palak) – (with stems) washed and chopped,1 Onion – chopped,1 Tomato – blanched,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 Sunflower Oil – or ghee or butter,2 Lime Wedges,2 sprigs Coriander (Dhania) Leaves – or mint leaves to serve
Time in minutes: 25 Servings: 4 Course: Appetizer Diet: High Protein Vegetarian
Instructions: 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.