GARLICKY SPROUTED MOONG SPINACH SOUP

GARLICKY SPROUTED MOONG SPINACH SOUP

When we were growing up in Inda, there used to a mistaken feeling that soups were only for patients. Times have changed and we know that soups are invigorating and can be had on a stand alone basis and with a meal, irrespective of whether you are healthy or unwell.

Sprouted Moong ( Sprouted Green Gram/Moong Bean) is considered to be extremely good for health.

Elsewhere in this blog, you will find recipes for:-

Sprouted Moong Sabzi

Moong Sprouts Korma

Kirlayil Mooga Ghashi

Today's recipe is for a soup made with health-filled ingredients: Sprouted Moong and Spinach (Palak in Hindi) . I have adapted this from Garlicky Moong Sprouts Soup with Spinach by Tarlaji Dalal , one of my favorite cookery experts.

We found this soup to be quite filling and delicious!

 Ingredients:-

• Sprouted Moong (Sprouted Green Gram or Moong Bean), 2 cups
• Garlic, roughly chopped, 1 tbsp
• Spinach, shredded, 1 cup
• Water, 3 cups + 1 cup 
• Salt, to taste

Method:-

The first step is to sprout the beans. You do this by soaking moong beans overnight or for 7-8 hours. Drain the water the next day and keep the beans in a wet muslin cloth for it to germinate. Make sure this cloth remains wet as the beans germinate. On the third day, you will find that the beans have sprouted.

By way of information, usually 1 cup of moong beans should give you about 3 cups of sprouted moong. Of course, these days you do get sprouted moong in packets in supermarkets. 

Wash and shred the spinach and keep aside.

In a vessel, mix together the sprouted moong and the roughly chopped garlic along with 3 cups of water. Pressure cook this for 3 whistles. Once the pressure cooker cools, remove the cooked sprouted moong-garlic mixture and blend to a coarse mixture using a hand blender.

Transfer this to a thick-bottomed pan. Add the shredded spinach, salt to taste and 1 cup of water and bring to a boil. Lower the flame and cook for about 5 minutes stirring from time to time. 

The healthy Garlicky Sprouted Moong Spinach Soup is ready to be served hot. 

MIXED VEGETABLE CLEAR SOUP

MIXED VEGETABLE CLEAR SOUP

In my house we make soups from time to time. They are a good supplement to the meal, especially dinner and can be made quite easily. Elsewhere in this blog, you will find recipes for Spinach Soup, Tomato & Carrot Soup, and Lemon & Coriander Soup.

During the rainy season, soups are always welcome particularly if you add a generous sprinkling of pepper as I do.

Today' s recipe is for an easy to make hot and spicy soup made with cauliflower, carrots, cabbage, capsicum, and tomatoes.  You can adjust the quantity of the chillies, pepper, and ginger to suit your tastes. I have added garlic but you can skip this if you wish. I have used 1 tsp of butter but you can add 1 tsp of olive oil instead if you so prefer.

This has been adapted from Mixed Vegetable Clear Soup from the cookery expert Tarlaji Dalal.

We enjoyed this soup last night when it was cold and raining outside.

Ingredients:-

• Cauliflower, grated, 1/4 cup
• Carrot, finely chopped, 1/4 cup
• Cabbage, finely chopped, 1/4 cup
• Capsicum, finely chopped, 1/4 cup
• Tomatoes, finely chopped, 1/4 cup
• Garlic, finely chopped, 2 tsp * optional 
• Green Chillies, finely chopped, 1 tsp
• Ginger, finely chopped, 1 tsp
• Hot Water, 3 cups
• Freshly Ground Pepper, to taste
• Fresh Mint Leaves, finely chopped, 2 tbsp
• Coriander Leaves, finely chopped, 2 tbsp
• Lemon Juice, 2 tsp 
• Salt, to taste
• Butter, 1 tsp

Method:-

Heat the butter in a pan, add the garlic and saute for a few seconds
Then add the green chillies and ginger and saute till the raw smell goes
Next add the chopped/grated vegetables and saute on medium flame for 2 minutes
To this, add 3 cups of hot water, and salt and pepper to taste
Mix well and cook on a medium flame for 3 minutes stirring from time to time 

Switch off the flame, add the chopped mint and coriander leaves
Lastly, add the lemon juice and mix well

Serve the Mixed Vegetable Clear Soup immediately