This sprouted mung bean soup is really easy to make. I have some awesome organic Minton’s mung beans from Ocado and they sprout really quickly. Sprouting means the soup cooks faster as you don’t need to really cook the beans much and it’s fun to see them changing overnight!

You’ll need:

1 cup of mung beans - cover with lots of water and leave overnight or for 8 hours +

Veggies: I used a couple of carrots, 1 onion, and half a red and half a green pepper. Roughly chop them all.

Spice mix: 1 tsp each of yellow mustard seeds, salt, sugar, turmeric and a big spoon of fine herbs that I bought from Colombia (you could use mixed herbs).

How to:

Just pop everything in the pan, add boiling water and simmer until the carrots are tender. Blitz in a blender and enjoy this awesome nutritious soup.