Ingredients: cup Green Moong Sprouts, cup Spinach Leaves (Palak) - (with stems) washed and chopped, Onion - chopped, Tomato - blanched, teaspoon Ginger - grated, cloves Garlic - minced, teaspoon Cumin powder (Jeera), pinch Red Chilli powder - or flakes, and Pepper - to taste, teaspoon Sunflower Oil - or ghee or butter, Lime Wedges, sprigs Coriander (Dhania) Leaves - or mint leaves to serve, High Protein Vegetarian diet
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.