Green Mung Bean Soup

• 1/2 lb mung beans, soaked overnight
• 2 1/2 cups water
• 1/2 tsp ground turmeric
• 1/8 tsp garlic powder
• 2 tbsp coconut oil
• 1 oz ginger, peeled and chopped
• 1 tsp coriander seeds
• 1 tsp ground coriander
• 1 tsp cumin seeds
• 1 tsp ground cumin
• 4 stalks cilantro chopped (reserve a few leaves for garnish)

1. Drain the beans and add to a pan with 2 1/2 cups water, turmeric and garlic powder. Bring to a boil and cook, stirring occasionally, for 30-40 minutes, uncovered, until the beans are soft.
2. Heat the oil in a pan and cook the ginger briefly. Stir in the spices and heat until the spices have released their aroma. Stir the spice mix into the soup, add a little water if needed, and season to taste with salt and pepper. Stir in the cilantro. Serve the soup in bowls, garnished with cilantro leaves.

beans, water, ground turmeric, garlic, coconut oil, ginger, coriander seeds, ground coriander, cumin seeds, ground cumin, stalks cilantro

Taken from recipes-plus.com/api/v2.0/recipes/16020 (may not work)