Mung Bean, Squash and Spinach Soup
Serves: 4-6 servings
  • 250g mung beans (1½ cups), soaked overnight
  • 2tbsp olive or coconut oil
  • 1 onion, chopped
  • 2 garlic cloves, finely chopped
  • 1tbsp finely chopped ginger
  • 1tbsp finely chopped turmeric
  • 2 carrots, chopped
  • 1 small squash, peeled and chopped
  • 100g spinach, about 3 handfull
  • sea salt & pepper
  • ½ lemon or lime
  • bunch of fresh coriander
  1. Place mung beans in to a pot, cover with plenty of water, splash of apple cider vinegar and leave to soak overnight.
  2. When ready to cook, rinse with plenty of water, add 1,25l (5 cups) of water, bring to a boil and leave to simmer for 15min.
  3. In a pan fry chopped onions with oil for 5 minutes until translucent.
  4. Add garlic, ginger and turmeric and fry for another 5 min.
  5. Chop carrots and squash and once the mung beans boiled for 15min add to the pot together with fried onion mixture and another 1-2 cups of water if needed.
  6. Simmer for further 20-30 min until everything is well cooked through.
  7. Turn off the heat and stir in spinach.
  8. Season with salt and pepper and juice of half a lemon.
  9. Serve with a generous amount of chopped fresh coriander.
  10. Enjoy!
You can make it thinner or thicker to suit your taste. It will thicken once cooled.
Recipe by Nirvana Cakery at