Golden Garden Soup

This recipe is provided for inspiration only and may not account for individual allergies or dietary needs. Please adjust the ingredients to suit your personal requirements, and consult a licensed healthcare practitioner before making any significant changes to your diet that could affect your wellbeing.

Golden Garden Soup

Serves 2 | Prep time: approx. 30 mins.

Ingredients

4 tbsp split moong dal (rinsed and soaked for 2 hours in clean water)

1 + 1/3 cups chopped carrot

2/3 cup chopped turnip

1 tbsp ghee

½ tsp mineral or rock salt

1/8 tsp ajwain seeds

½ tsp coriander seeds

½ tsp grated fresh ginger

Approximately 4 cups water (you may need to add more along the way)

To Cook

Rinse the split moong until the water runs clear, then soak in clean water for 2 hours. Rinse well again before cooking.

In a medium pot, warm the ghee over medium heat. Add the salt, ginger and spices. Stir gently until the aroma is present.

Add the drained split moong and stir to coat it evenly in the spiced ghee.

Pour in the water and bring to a gentle simmer. Cook for about 20 minutes, until the moong is almost tender but not fully cooked.

Add the chopped carrot and turnip, and continue simmering for another 10 minutes, or until the vegetables are tender and the moong is soft and slightly mushy.

Allow the soup to cool for 5-10 minutes before serving. Finish with an extra drizzle of ghee, if desired, and a sprinkle of fresh garden herbs.

Tip & Notes

This soup also works beautifully with seasonal vegetables such as zucchini (augmenting) and asparagus (extractive).

Depending on the vegetables you choose, adjust the cooking time accordingly - for example, zucchini and asparagus cook faster than carrots or turnips, so add them later in the simmering process.