This soup is packed with detoxifying vegetables and beans besides immune boosting spices and herbs with healing properties. The spices / herbs I chose to flavor this soup have been used in India from ages for their medicinal properties in everyday cooking. I used a basic version of garam masala which contain coriander seeds, cumin seeds, cinnamon, clove, black pepper and cardamom which all aid in digestion in one way or another besides adding a great flavor to the soup base.
Ginger is anti inflammatory, aids in digestion, reduces nausea and helps to fight cold while vitamin C rich lemon cleanses your stomach and strengthens immune system. Turmeric and coriander seeds are anti-inflammatory. Cumin aids in digestion and improves immunity. Where as cardamom helps to counteract digestive problems similar to ginger. Cinnamon helps to treat muscle spasms, vomiting, loss of appetite, common cold and even believed to lower blood sugar levels in diabetics. Garlic boosts up the immune system and helps the liver.
I used some cooked mung beans as well to the soup for protein. Mung beans is rich in protein and fiber besides with antioxidant properties. It is one of the recommended detoxifying legumes which aids in digestion preventing bloating and gas. There are in fact khichdi detox diets, based on rice and mung dal. It should not come across as a surprise to Indians, considering that khichdi is recommended there for people recovering from stomach upsets since it is easy to digest besides being nutritious. Use homemade stock or water for the base.
1 tsp. olive oil (optional)
1 garlic clove, finely minced
1" piece of ginger, peeled and grated
1 small onion, finely chopped
3.5 to 4 cups of water / vegetable stock
2 cups of chopped veggies, (I added broccoli, cauliflower, celery, carrots, beans, & tomato)
A handful of cooked mung beans
1 tsp. cumin powder
1/2 tsp. garam masala
1/8 tsp. turmeric powder
Salt if needed
Lemon juice to taste
Cilantro to garnish
* Heat oil and add garlic and ginger. Saute for few seconds until they brown and add onion. Fry until translucent. Skip the sauteeing part if not using oil.
* Add cumin powder, garam masala and turmeric. Saute for few seconds.
* Then add vegetables (except broccoli and cauliflower) and water / stock to the pan and cook until the vegetables are half done. Add broccoli and cauliflower now and continue cooking until desired consistency is reached. Add the cooked mung beans at the final stages of cooking.
* Add salt if needed and stir. Garnish with cilantro and squeeze lemon juice before serving.
This is going to be a part of Blogging marathon #64 under 'detox recipes' and check here to find out what other marathoners are cooking today.