INGREDIENTS1- 2 tsp unrefined Sesame Oil (or Olive Oil)1 tbsp Date paste1 tsp fresh minced Ginger2 c

INGREDIENTS1- 2 tsp unrefined Sesame Oil (or Olive Oil)1 tbsp Date paste1 tsp fresh minced Ginger2 cloves minced Garlic½ -1 tsp crushed Black Pepper1 pinch of Red Chilli Flakes (optional)2 tsp Cumin pwd¼ tsp Cardamom pwd1 tsp Spice Mix ( 21 day salute or allspice)1-2 tsp Lemon/Lime juice2 tbsp Nut Paste (pumpkin seeds and walnuts)Salt to taste1 cup chopped Leeks (or onions)½ cup chopped Celery1 cup cooked Yellow Split Mung Beans½ cup coarsely chopped Spinach½ cup diced Carrots2-4 cups Water (you can also use vegetable stock)PREPARATIONTake a stock pot, add the oil and saute the chopped veggies along with all the seasonings except spinach. Saute for 5-10 mins, your kitchen will be filled with appetizing aromas!!. Now, add the spinach and water to the mixture. Saute for few more mins. At the end add the mung beans and simmer until everything gets well incorporated.Blend to a soup like consistency. When ready to serve, garnish with parsley and tomatoes. Small cubed avocados go well with this soup!AUTHOR Akshata Sheelvant is an Ayurvedic Lifestyle Consultant. She is the founder of an Ayurvedic vegan website called JeevaLifestyle.  -- source link

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