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Veggie n Coconut Milk Mung Bean Soup with Cilantro

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Veggie n Coconut Milk Mung Bean Soup with Cilantro

This soup doesn’t look like much but it’s nutty and savory and coconutty and a teensy bit spicy and it’s delicious!

And Cilantro is rich in phytonutrients, flavonoids, and phenolic compounds like vitamins A, C, E, K, calcium, iron, potassium, and magnesium. It’s a good adrenal and liver supporter.

Try it it’s good for you. Do it.

*Ingredients and Instructions are looosey goosey and you are encouraged to play to get what you want and what you think its tasty!

What You Need

  • 1 bunch organic celery cut into chunks
  • 2 large organic zucchini cut into chunks
  • 1 large yellow onion cut into chunks
  • 2 small packages baby bellas, sliced
  • 1 large bunch of cilantro, washed and chiffonade
  • 1 can organic, unsweetened coconut milk
  • vegetable broth
  • 1 Tsp ea: salt, graham masala
  • 1 TBSP ea: crushed pepper flakes, thyme, oregano, turmeric, white pepper
  • Garlic if you have it (I didn’t) :(

What You Do

  1. Saute onion on low/med, in high-heat organic safflower oil until tender adding salt while sautéing to sweat the onion. Follow with celery, zucchini and then mushroom until all of the veggies are tender.
  2. Add spices and stir, let simmer 1-2 minutes. Add coconut milk and vegetable broth (up to you how soupy you want it). Once boiling, add 1 C sprouted mung beans for every 3 C of liquid (estimate, it’s not an exact science). Follow cooking time on mung bean package. Let cool a bit and enjoy!

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