2 cups mung beans, soaked for at least 3 hours, drained and rinsed
1.5 cups bone broth, heated
1.5 cups water, boiled
1/4 cup avocado oil or coconut oil
1 medium onion, diced
3 cloves garlic, minced
2 Tbsp ginger, finely grated
2 sweet potatoes, chopped into small cubes
2 stalks celery, finely chopped
2 carrots, finely chopped
1 bunch kale, roughly chopped
1 tsp turmeric powder
Cayenne pepper, to taste
Himalayan salt or celtic sea salt, to taste
Put the beans in a medium saucepan and add just enough water to cover the beans.
Place on stove and bring to a boil. If you get some white foam on the top, scoop that off.
Once boiling, let simmer on low-medium heat for 15 minutes, or until the water has evaporated and the beans become soft.
While the beans are cooking, in a large saucepan add the oil, onion, garlic and ginger. Cook until the onion is translucent.
Add in the sweet potatoes, carrots, celery, turmeric powder, cayenne pepper, and cook for 5 minutes, occasionally stirring.
Add the mung beans and cook for another 5 minutes to incorporate everything.
Pour in the bone broth and boiled water.
Add the kale, stirring for a minute or two.
Add salt to taste and simmer for 10-15 minutes, until the veggies are soft.