Nourishing, flu beating soup

Sprouted Mung beans, fragrantly spiced coconut broth, vegetables & herbs, tofu.

A bowl of goodness

Sprouted beans reduce levels of phytic acid, anti-nutrients that reduce the absorption of minerals. Turmeric & ginger reduce pain levels, becoming more readily absorbed with coconut milk & black pepper. Vitamin C from the lemon increases the absorption of iron from the coriander. Brown rice, which is high in fibre, aids gut health. Tofu is easy to eat and high in protein.

Ingredients

100g mung beans sprouted

2 medium-sized onions peeled and chopped

2 sticks celery peeled and chopped

2 carrots peeled and chopped

4 cloves of garlic peeled and chopped

2cm of ginger peeled and grated

1cm of turmeric peeled and grated or 1tsp powder

1/2 chilli deseeded and chopped

8 skinned cherry tomatoes cut into 4

1tbs coconut oil

1x 400ml coconut milk

Sea salt and black pepper

100g cooked brown rice

A handful of broccoli florets

A handful of chopped coriander

Juice of 1 lemon

1x tofu block cut into 1cm cubes

Method

1. Cook the mung beans until soft for about 20 minutes

2. Meanwhile, on a low heat, cook the onions, celery and carrot in coconut oil until soft

3. Add garlic, turmeric, chilli, ginger and cherry tomatoes, cook for a couple more minutes

4. Add the cooked rice and mung beans

5. Add the coconut milk and 200ml of water, bring to a simmer and cook for 12-15 minutes

6. Add the coriander and lemon juice

7. Season with salt and black pepper

8. Finish with diced tofu

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