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