Luxurious Spinach and Mung Bean Soup

Ingredients:

• 1/4 teaspoon asafoetida (optional)
• 1 teaspoon coriander seed powder
• 1 teaspoon cumin seeds
• 1/4 cup double cream (omit for a vegan recipe)
• 1/4 cup chopped fresh coriander
• 3 cloves garlic, crushed
• 1 tablespoon ginger, minced
• 1 green chilli
• Juice of 1/2 a large lemon (around 4 tbsp)
• cup mung beans, washed, soaked and boiled with a pinch of bicarbonate of soda until
• 1 tablespoon mustard oil
• 1 teaspoon mustard seeds
• Salt to taste
• 1 cup spinach, chopped and blanched
• 1 tablespoon sunflower oil
• 1 tablespoon tomato puree
• 1/2 teaspoon turmeric
• 2 1/2 cups water

Instructions:

1. Heat the sunflower and mustard oil in a large pan and add the mustard seeds (wait for them to pop), then add the cumin seeds and asafoetida.
2. Add the garlic, ginger and chillies and fry until aromatic. Add the tomato puree, turmeric, coriander seed powder and water. Bring to the boil.
3. Add the mung beans, blanched spinach, salt and lemon juice and allow to boil for four to five minutes. Add the chopped coriander.
4. Blend until roughly pureed (I used an immersion blender but you can use whatever blender you have).
5. Return to the pan and bring to a low simmer and add the cream. Remove from the heat and check the seasoning. Garnish with more chopped coriander if you like.
6. NOTE: If you have a pressure cooker then you can simply pressure cook the raw mung beans after step three, then blend.

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