Luxurious Spinach And Mung Bean Soup

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

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.

beans washed, sunflower oil, mustard oil, mustard seeds, cumin seeds, asafoetida optional, garlic, ginger, green chilli, tomato puree, turmeric, water, fresh coriander chopped, salt, lemon, double cream omit

Taken from www.yummly.com/recipe/Luxurious-Spinach-and-Mung-Bean-Soup-1665226 (may not work)