Happy Fourth of July good people! I’m not serving up your standard red, white and blue recipe today – instead I have something for you that’s gonna come in handy after the 4th. That is, it’s gonna come in handy after we’ve stuffed ourselves with hot dogs, chips, burgers and beer. Do yourself a favor and give your body a little reset tomorrow. Start the day with a kale smoothie, and then munch on this soup.
I think I’ve said this before, but I’m gonna say it again – Just because it’s summer doesn’t mean we shouldn’t eat soup. Indeed, I have found that I’m more easily cooled by warm food and drink than by cold stuff. If you don’t believe me, try it for yourself.
It’s important to soak your beans, it makes them more digestible. You definitely want to reserve all your energy for other things during the summer – like swimming and such.
1 cup whole mung beans
1 1/2 teaspoons coconut oil
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 (1-inch) piece fresh ginger, peeled and minced
1/2 small leek
1 stalk celery, minced
1 heaping cup 1/4-inch thick carrot slices
4 cups water
2 tablespoons freshly squeezed lemon juice
1 1/2 teaspoons salt
1 sweet potato, scrubbed and diced
1 red potato, scrubbed and diced
1/2 bunch shredded kale
2 teaspoons curry powder
Soak the mung beans overnight (8 to 12 hours) in a medium bowl in enough water to cover. Drain and rinse.
Melt the coconut oil in a large saucepan over medium-high heat. Add the fennel, cumin, and ginger. Cook and stir for 1 minute. Add the leek, celery, and carrots. Cook and stir for another 1 or 2 minutes. Add the mung beans, water, lemon juice, and salt. Cover. Cook for 30 minutes over medium heat, stirring occasionally.
Add the sweet potato and red potato. Cook for another 15 minutes, or until the sweet potato is fork-tender. Remove from the heat. Stir in the kale. Cover. Set aside for 5 minutes. Stir in the curry before serving.