Micro-fermented mongue bean soup
Probably the most prepared soup in the world. Mung beans have proven to have very positive effects on our health. They are not only rich in protein (about 24 percent) and minerals such as potassium, magnesium and zinc, also the vitamins E, B1, B2, B6 and C as well as folic acid. Through their low calories number (274 kcal / 100g) and at the same time high proportion of fiber (17g / 100g) they are an ideal nutritious food. In Ayurvedic medicine, the sleeve fruit is used for detoxification and treatment of hypertension and diabetes. Germs are enjoyed for breakfast.
Preparation time: 50 minutes
Micro fermentation time: 12 hours
Required accessories: Large micro fermentation glass with membrane
For 2 people:
- 100 g mung beans
- ¼ tl turmeric
- 5 g ginger root pressed by a garlic press
- 1 tbsp coconut oil
- 1 Tl fresh ground coriander seeds
- 1 Tl freshly ground cumin
- 1 pinch of salt
- 1 pinch of freshly ground pepper
- 1 capsule Micro fermentation accelerator
1) Kurkuma, ginger, cumin, salt and pepper in coco oil in a pan in a short heat slightly to effect a better unfolding of your aroma. Let cool down.
2) Wash beans well, place in micro fermentation glass, open a capsule micro fermentation accelerator and add and fill glass up with water.
3) Overnight (12 hours) in water micro ferment.
4) Die beans. Bring 600 ml of water, beans and spices in a pot for cooking. Stir occasionally. Simmer on medium heat without lid for 30-40 minutes until the beans are soft.
5) Add the spices.
6) Serving and enjoying.