In this recipe, the green soybean is the star of the ayuverdic detox soup that will help eliminate excesses from too much partying or dining. K-food is also detox food!
4 servings:
. 400 g green soybean grains
. 4 times soybean volumes in water
. 2 zucchinis
. 1 tsp of powder turmeric
. One yellow lemon’s juice
. 4 crushed garlic clovers
. 1 tbsp grated gigner
. 1 red onion
. 1 tsp powder turmeric
. 1 tsp powder coriander
. 2 tbsp olive oil
. Herb salt
. 1/2 tsp asa foetida.
This last ingredient is optional, but useful. Asa foetida is a dried resin with a strong smell (that disappears during the cooking process) and that helps with digestion, avoiding flatulence usually associated with legumes (beans, peas, chickpeas, lentils etc).
Wash the mungo beans and soak them in water for one night.
Wash the soybean. Heat the olive oil in a saucepan and add the turmeric, the coriander, the cumin and the asa foetida.
Sauté ingredients briefly, than add the soybean, water and half of the ginger, coriander and cumin.
Add the zucchini chopped up in cubes and let it boil for 30 to 40 minutes until the soybeans are cooked. Add more water if needed.
Heat the olive oil in a pan, add the garlic cloves and the chopped onion. Cook the onion and garlic, stirring often, for 1 min.
Add the rest of the ginger, cumin and coriander, and cook, still stirring often, for another 2 min.
Incorporate the preparation to the mungo beans and let it simmer for ten minutes. Mix.
Serve the soup with a good dash of lemon juice and some fresh coriander leaves.
Preparation: 15 min
Cooking: 18 to 40 min
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