Simple Mung Bean Soup

Each time I do a cleanse I look for something that I want to incorporate into my usual routine. It usually reveals itself effortlessly as the thing that feels nourishing and supportive. I just completed an Ayurvedic cleanse last week and among the keepers is this soup! It's super simple, basically just beans, water, spices and veggies! I start it in the morning and let it sit on the stove all day. You could change it up with different veggies and spices too! I've got a pot on the stove right now with zucchini, sweet potato, carrot and kale! Num num! Lacy

Mung Bean Soup

*Dairy-free *Vegan

Serves 3-4

Slightly adapted from Anne Hofweber


  • 1 cup sprouted mung beans, well rinsed
  • 6 cups of water
  • 1 Tablespoon cumin
  • 1 teaspoon turmeric
  • 1 teaspoon fennel powder
  • 1 teaspoon coriander powder
  • 1 teaspoon salt, to taste, add at the end of cooking
  • 1 sweet potato, cubed
  • 2 carrots, diced
  • 2 cups broccoli, rough chopped
  • 1-2 cups collard greens, rough chopped


  • Place mung beans and water in a large pot, cover and bring to a boil.
  • Reduce to simmer and spoon off any foam
  • Add sweet potato, carrots, broccoli and spices
  • Cook for about 20-30 minutes, until beans are soft
  • Towards the end of cooking, add collard greens and mineral salt
  • Soup is done when beans and vegetables are cooked