1 vegetable stock cube

2 carrots

1 onion

1 handful chervil

1 fennel

2 C. kale, steamed for 2-3 minutes

¼ tsp turmeric powder

½ tsp coriander powder

¼ tsp cumin powder

1 pinch salt

 

Use 1 C. mung beans to 3 C. water. Add the vegetable stock cube to the water, bring to the boil and simmer for 30 minutes. Add the turmeric, coriander and cumin. After 30 minutes, add the onion and carrots. Decorate with generous amounts of chervil and serve on bed of fennel, kale and sprouted seeds. Clover sprouts are great.

 

 

Yield:

Calories:

Fat:

Fiber: