Mung Bean & Butternut Squash Soup with Cardamom
Servings Prep Time
8people 30minutes
Cook Time
Servings Prep Time
8people 30minutes
Cook Time
  • 12-inch square rinsed and reconstituted kombu sea vegetable
  • 8cups vegetable stock
  • 1 1/4cup rinsed mung beans
  • 1medium butternut squashpeeled and cubed – approximately 3 cups
  • 1/4teaspoon salt
  • 1/2cup goat’s milk yogurt
  • 1/4teaspoon garam masala
  • 2-3pinches cinnamon
  • 1/6teaspoon white pepper
  • 1 tablespoon chickpea miso
  • 1tablespoon (approximately 6 to 8) cardamom seeds
  1. Reconstitute kombu by wiping gently with a damp cloth, covering with water, and soaking for 20 minutes.
  2. 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.
  3. 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.
  4. After the ingredients have broken down and combined, add the salt, yogurt, garam masala, cinnamon and pepper, stirring well.
  5. In a small saucer, add 3 tablespoons of the soup to the miso and puree the miso. Add mixture to the pot and stir.
  6. 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.