Nourishing Mung Date Soup in less than 5 minutes

//Nourishing Mung Date Soup in less than 5 minutes
Mung date soup sprinkled with toasted pumpkin seeds

Mung date soup sprinkled with toasted pumpkin seeds

My last week of each month is devoted to doing facials on clients who request me and I often am working until 9pm and on weekends.  So, this week I made up a hearty, protein-rich soup which takes no time at all.  It was very impromptu – I just threw together what I had in my fridge and spice cupboard and tah-dah!  Thanks to the beauty of a slow cooker,  the actual investment of time was less than 5 minutes.

This nourishing soup is especially good for those of us feeling Vata and depleted as I tossed in some dates I had.  Not only is this rejuvenating, but it also adds a yummy sweetness to this savory recipe.

All you need is:

3 cups soaked yellow mung beans (soaked overnight and drained.  I always keep a bowl of soaked beans.  You can add them when cooking rice for added protein.  If you put 2 cups in a bowl with water they expand to about 3 cups).
6 cups of water (actually what I did was dump the bowl of beans into the slow cooker, then fill the bowl up twice with water for twice as much water to bean ratio.  Simple eh?  No measuring cups and no more dishes)
1 chopped onion
2 tbs of ghee (or sesame oil if you prefer)
1 heaping tbs of garam masala curry powder… and I mean heaping
1 cinnamon stick
1/2 tsp cayenne (you can omit this, but remember that you have quite a bit of soup here – it won’t be too spicy)
7 dates
1 tbs braggs (or tamari.  Add this in after its cooked).

I put all these ingredients in a slow cooker on a medium temperature.  I got washed up and watched the Daily Show.  Right before jumping into bed I turned it down to low.  The soup will boil down and meld together, and in the morning I had about 4-5 cups of creamy curried soup.  I tasted it and added as much saltiness as I felt it needed (I used 1 tbs braggs, but you can use more or less).  Then I put it into a large mason jar.

You can eat some for breakfast as a hydrating start to your day (always thinking of my skin).  It is jammed with substantial nutrients which will give you heaps of energy.  Or you can pack some up in a thermos for lunch or dinner on-the-go.  Its as easy as 1, 2…

2013-04-14T20:46:12-04:00 By |Healthy Eating|2 Comments

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2 Comments

  1. Lindsey March 30, 2010 at 12:49 pm - Reply

    That looks amazing! Thanks for the recipe – I’m going to try this one out soon.

  2. kristen April 2, 2010 at 6:57 pm - Reply

    It was pretty delish! I imagine a few cardamom pods would add something extra to it too.

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