Mung Bean Vege Broth

Mung beans are a good source of protein, magnesium, fibre, resistant starch and antioxidants. Fuel for the gut, heart and brain.

1 cup mung beans (soaked in water for 8 or more hrs)
2 stalks celery, chopped roughly
2 medium carrots, chopped roughly
1 large brown onion, sliced
1/2 large eggplant, chopped roughly
1/2 cauliflower head, chopped roughly
1/2 broccoli head, chopped roughly
1 1/2 cup bone broth (or purified water)
1 tbsp coconut oil or ghee
1 clove garlic, crushed
1 tbsp turmeric
2 tsp cumin
1 tsp ground coriander
1/2 tsp cardamom
1/2 tsp fennel
2 tsp himalayan salt
2 tsp cracked black pepper

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Place onion garlic, spices, salt, pepper and coconut oil into a large saucepan or slow cooker.
Saute until spices become aromatic and onions soften.
Add mung beans, vegetables and bone broth. Stir well.
Slow cook in slow cooker for 5-6 hours or 3 hours on medium heat if cooking in a saucepan.
I use a hand held blender to pulverise soup into a smooth and creamy consistency.

serves 3-4


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