Over the holidays, it is normal to indulge in all the foods you love to eat. This soup is a perfect detoxifying agent for all those sinful delights you have devoured. Vegan-friendly!
- 1 cup / 208 g dried and soaked mung beans, preferably sprouted
- 2 cups / 280 g butternut squash or pumpkin, raw, diced
- 2 cups / 72 g collard greens, raw, chopped
- 1 medium white/yellow onion, diced
- 1 Tbsp. / 14 g coconut oil
- 3 cloves fresh garlic, minced or 1 tsp. / 5 g granulated garlic powder
- 1 Tbsp. / 6 g ginger root, minced or 1 tsp. / 6 g dried ginger powder
- 1 tsp. / 3 g hot chili pepper, minced
- 6 cups / 1440 ml water
- In a colander, rinse the mung beans under cold running water. Drain well and set aside.
- In a large lidded pot, warm the coconut oil over medium heat.
- Add the garlic and sauté for a few seconds; add the onion and ginger followed by the chili pepper, stirring after each addition.
- Pour in the water and turn the heat up to high. Boil for about 5 minutes.
- Stir in the mung beans, reduce the heat, cover and simmer for approximately 20 minutes before adding the diced squash.
- Increase the heat to medium-high, and cook for 10 minutes more or until the squash becomes tender.
- Stir in the collard greens, cover, and turn off the heat. Allow the greens to wilt to taste before serving.
Serving Size: 1½ cup / 340 ml
Exchanges per Serving: 1½ Carb, ¾ Protein, 0 Fat