This is definitely my signature soup).
Ingredients (serves 2):
- 100g Mung Beans (soaked overnight)
- 2 Carrots
- 1 inch Ginger
- 2-3 Spring Onions (the green stalks only)
- 2-3 cups Kale
- 2 cups Fresh, Filtered Water
- ½ tsp Turmeric
- Himalayan Salt
- Black Pepper
Chop carrots, ginger and spring onions.
Pour beans, water, chopped vegetables, salt and turmeric in a pot.
Cover with a lid and bring to a boil.
Add kale and simmer for 20-30 mins, until mung beans are soft and tender.
Blend until reaching a rich, creamy consistency.
Adjust salt and pepper.
Serve straightaway and enjoy!
