Average Recipe
Prep Time
15 minutes
Cook Time
40 minutes

Serve this flavorful, nourishing soup with a scoop of cooked quinoa or brown rice and a large green salad.

2 tablespoons extra virgin olive oil
1 medium onions diced
1½ cups mung beans
10 cups water (or vegetable stock)
2 teaspoons dried thyme
1 teaspoons kelp granules (optional)
1 medium zucchini diced
4 cups chopped kale (or spinach)
¼ cups chopped fresh dill
2 teaspoons Herbamare (or sea salt)
1 small lemons freshly squeezed (optional)