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Spinach-Mung Detox Soup [Recipe]

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Spinach-Mung Soup is warm and creamy, moderately heavy, soothing, and nourishing to our body and mind, fits right in to balance our vata. Combination of mung beans and spinach makes this dish not only protein rich, but a nutritiously dense balanced meal. This soup is quite filling and can be a whole lunch on its own.

This is the season of vata – warm soups, hot cup of teas, fall breezes, and spectacular foliage. Long before we knew about food pyramids, RDA’s (recommended daily allowances) Ayurveda came up with six distinct tastes to formulate a balanced diet. Amongst the six tastes, three of which reduce a dosha and three of which increase the same dosha. Tastes that increase vata are astringent, bitter, and pungent. Tastes that reduce or pacify vata are sweet, sour, and salty.

Spinach-Mung Detox Soup

Spinach-Mung Detox Soup

We all know how stress can take the life out of us! When we start feeling out of control, start skipping meals, mind starts racing, have difficulty getting sleep – our bodies are giving us early symptoms of vata imbalance. This is the time to slow down, take time to rest, enjoy nature and savour warm soothing soups.

Science has proven that we all first eat with our eyes, look at the vibrant inviting green color and today, I assure you that this particular dish will taste equally good as its boastful appearance.

Spinach-Mung Soup is warm and creamy, moderately heavy, soothing, and nourishing to our body and mind, fits right in to balance our vataLet me tell you this soup is quite filling and can be a whole lunch on its own.

Combination of mung beans and spinach makes this dish not only protein rich but a nutritiously dense balanced meal. As per Ayurveda, when we eat according to our body’s constitution and in tune with the changing seasons, the natural outcome is detoxification and weight loss.

Ingredients (serves 2-3 people)

Spinach-Mung Detox Soup- Ingredients

Spinach-Mung Detox Soup- Ingredients

-1- 2 tsp unrefined Sesame Oil (or Olive Oil)
-1 tbsp Date paste
-1 tsp fresh minced Ginger
-2 cloves minced Garlic
-1/2 -1 tsp crushed Black Pepper
-1 pinch of Red Chilli Flakes (optional)
-2 tsp Cumin pwd
-1/4 tsp Cardamom pwd
-1 tsp Spice Mix ( 21 day salute or allspice)
-1-2 tsp Lemon/Lime juice
-2 tbsp Nut Paste (pumpkin seeds and walnuts)
-Salt to taste
-1 cup chopped Leeks (or onions)
-1/2 cup chopped Celery
-1 cup cooked Yellow Split Mung Beans
-1/2 cup coarsely chopped Spinach
-1/2 cup diced Carrots
-2-4 cups Water (you can also use vegetable stock)

Yes, it looks like a long list of ingredients, but most of these ingredients we generally have in our pantries. Feel free to skip/substitute/add ingredients that you like to have.

How To Prepare?

Take a stock pot, add the oil and saute the chopped veggies along with all the seasonings except spinach. Saute for 5-10 mins, your kitchen will be filled with appetizing aromas. Now, add the spinach and water to the mixture. Saute for few more mins. At the end add the mung beans and simmer until everything gets well incorporated.

Blend to a soup like consistency. When ready to serve garnish with parsley, tomatoes. Small cubed avocados go well with this soup.

During the vata season, Ayurveda tells us to eat cooked greens in moderation and stay away from eating raw salads. Eating raw salads during vata season tends to increase the dryness quality in our bodies which eventually leads to constipation and bloating.

I do cut back on my green smoothies during the fall season and have them occasionally. In my own observation, my body does embrace cooked greens in soups more than having them raw in smoothies or salads. The key is to listento your body; – it knows what’s best for you.

 

 

Akshata Sheelvant
Star Expert

Akshata Sheelvant is an Ayurvedic Lifestyle Consultant. She is the founder of an Ayurvedic vegan website called JeevaLifestyle. Akshata is passionate about enabling and empowering individuals to eat to their unique body constitution by incorporating Ayurvedic wisdom combined with Western practicality. She strongly believes that the principle of balance and moderation are key to living a healthy salubrious lifestyle. She regularly shares Ayurvedic articles, dosha-specific recipes, and vegan news on JeevaLifestyle facebook page. Her personal knowledge on Ayurveda is shared on Twitter and she invites you to savor her recipe collage on Pinterest.

Akshata Sheelvant
Star Expert

Akshata Sheelvant is an Ayurvedic Lifestyle Consultant. She is the founder of an Ayurvedic vegan website called JeevaLifestyle. Akshata is passionate about enabling and empowering individuals to eat to their unique body constitution by incorporating Ayurvedic wisdom combined with Western practicality. She strongly believes that the principle of balance and moderation are key to living a healthy salubrious lifestyle. She regularly shares Ayurvedic articles, dosha-specific recipes, and vegan news on JeevaLifestyle facebook page. Her personal knowledge on Ayurveda is shared on Twitter and she invites you to savor her recipe collage on Pinterest.

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Ayurveda
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Larry Mallet Thanks for the confirmation!

Ayurveda
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We hope the site is accessible now?

Ayurveda
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Kesha Stribling Alexander looks some temporary issue! :)

Lian Mosher
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It's just a blank white screen Ayurveda

Ayurveda
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Roma Sachdeva What's the issue you are facing?

Thoughts Of World
Thoughts Of World 5pts

Happiness does not depend on what you have or who you are, it solely relies on what you think.

Ayurveda
Ayurveda 5pts

Sarath Dassanaike Thanks for letting us know. Excellent to have it in your daily diet! :)

Eva Aniol
Eva Aniol 5pts

super mung jest jak turbo gobka,polecam.

Vanessa Conejo
Vanessa Conejo 5pts

Mmm cuando la hare? Pero nada más para mi porque a nadie en mi casa le gusta cuando hago algo de este tipo de cosas "no mexicanas" excepto mi mama... Lazaro se lo come de todas maneras

Camilla Tierney
Camilla Tierney 5pts

WHy does it have date paste and nuts in it? Will it taste good with out date paste for those who avoid all sugar?

Emily Wayfarer Lowrance
Emily Wayfarer Lowrance 5pts

there's a great mung bean soup eaten in indonesia wish i could find the recipe for, with sweet potatoes and spinach and ginger and coconut milk, and i dunno what else