f you want to go the extra mile preparing this scrumptious carotenoid-rich soup (cooked squash is especially rich in breast-protective carotenoids), replace pre-made, organic vegetable stock with homemade vegetable stock.
Mung Bean & Butternut Squash Soup with Cardamom
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Ingredients
- 1 2-inch square rinsed and reconstituted kombu sea vegetable
- 8 cups vegetable stock
- 1 1/4 cup rinsed mung beans
- 1 medium butternut squash peeled and cubed - approximately 3 cups
- 1/4 teaspoon salt
- 1/2 cup goat's milk yogurt
- 1/4 teaspoon garam masala
- 2-3 pinches cinnamon
- 1/6 teaspoon white pepper
- 1 tablespoon chickpea miso
- 1 tablespoon (approximately 6 to 8) cardamom seeds
Instructions
- Reconstitute kombu by wiping gently with a damp cloth, covering with water, and soaking for 20 minutes.
- In a large soup pot, combine vegetable stock, mung beans and squash. Add the reconstituted kombu. Bring to a boil. Turn heat down to medium and cook for about 20 minutes, skimming off any foam that appears.
- Cook for a couple of hours on medium heat. During the cooking process, you can begin pureeing the beans and squash by pressing down gently with a wooden pestle.
- After the ingredients have broken down and combined, add the salt, yogurt, garam masala, cinnamon and pepper, stirring well.
- In a small saucer, add 3 tablespoons of the soup to the miso and puree the miso. Add mixture to the pot and stir.
- In a small saucepan, gently roast cardamom seeds over medium heat, stirring, for 8 to 10 minutes. Crush the seeds in a food processor. Add the roasted, crushed cardamom seeds to the soup. Stir, adjust seasonings and serve.
