When you are feeling down or sluggish, it is likely that you digestive system needs clearing and detoxing. This mung soup (you can also make it as thick broth, in which case, don’t use it as a detox but just as a nutritious meal) will help you detox and cleanse your system. Cleansing balances and reconnects us to our truth. It removes fatigue, relieves worry and fear, and gives clarity and purpose. It create lightness in our body. There are many recipes that you can follow, this is one of my favourites as it doesn’t leave me hungry – but it is also nourishing. You can do it for the whole week, but I would recommend one day of the soup cleanse once a month.

Wash and soak the 150-200g of mung beans over night (or at least for 30 minutes, but I must say that overnight is best). Discard the liquid and rinse the beans

Heat 1tbsp of ghee in a pressure cooker or a large saucepan. Add 1 finely chopped onion, 1 tbsp of freshly grated or chopped ginger, 1tsp of ground turmeric, 1 tsp of cumin, 1 tsp of coriander, 1 tsp of fennel, 1 tsp of black pepper and saute in for 1-2 minutes. Add the mung beans and coat them in the mixture of spice and onion. Add 1 litre of water or more if you prefer a soupier texture, salt, a pinch of Asafetida (this aides digestions, but can be skipped), salt and pepper to taste, 1 bay leaf and cook until beans are completely soft.

If you’ve never had mung beans, when cooked their consistency should be very soft like lentils.

Enjoy as part of the cleansing detox (remember to use more liquid for a soupy consistency) or as a nutritious meal like thick stew. You may feel weird eating this for breakfast, lunch and dinner (and snacks in between) but you won’t feel hungry and you will feel better the day after.