My best wholemeal soup

Let's stay in the detox flow and rejoice in the unique pleasure of eating this ayurvedic mung bean soup - very balanced, with all macronutrients needed, and lots of spices to help with digestion (fennel, cumin...). I so love to make it in winter, it's quite easy and satisfying.

Spices & co:

1 tbsp coconut oil

1 thumb ginger root, to grate

1 tsp cumin seeds

1/2 tsp caraway seeds

1/4 tsp black cumin seeds

1/4 tsp mustard seeds

1/2 tsp fennel seeds

1 knife end asafoetida

optional: 2 bay leaves or curry leaves

1 tsp coconut curry powder - or any indian curry

black pepper to taste, freshly ground

salt - about 1 tsp, to taste

Veggies & co:

about 150-250g split mung daal (the most digestible beans), soaked overnight, rinsed and drained

1 kg potatoes, washed and peeled

3 big carrots, washed, unpeeled, organic

1 nice broccoli head, to rince

How to make the soup:

Warm up the coconut oil in a large saucepan.

Add the seeds (mustard, 3 cumins, fennel) and "toast" them at medium heat in the oil - don't burn them! After a minute or when it starts popping, reduce heat and add the grated ginger, pepper - stir a bit before adding the powders (asafoetida, curry) and the dried leaves.

Add the drained mung beans, stir well, and cover with water. Leave to simmer while you cut your veggies.

Gradually add the cut carrots and the cut potatoes. 

Cover again with more water. Bring to a boil, add the salt. Give the soup a stir.

Reduce heat, put the broccoli florets on top (I added the peeled stem as well with the carrots), sprinkle some salt on the florets, cover and let simmer at medium-low for about 30 minutes. Check if the beans are through - usually I turn off the heat but leave the soup on the stove for an hour so it stays warm until dinner.

I like to add fresh herbs on top - parsley, basil, coriander - whatever you like!

Feel free to write in the comments what your favourites spices are - and if you will try this soup!