Mung Bean & Butternut Squash Soup with Cardamom

If 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

Makes 8 servings

Prep Time: 30 minutes
Cooking Time: 3 hours

2-inch square rinsed and reconstituted kombu sea vegetable
8 cups vegetable stock
11/4 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 to 3 pinches cinnamon
1/6 teaspoon white pepper
1 tablespoon chickpea miso
1 tablespoon cardamom seeds (approximately 6 to 8)

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.

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