welcome to this week's into the kitchen with me chef Cindy Louise so we get to eat this is a mung bean detox soup the best detox soup you'll ever have in your life this is quick and easy and nutritious and when you've had that 12 hour working day and you just want to come home and you don't want to chop vegetables up this is the soup for you it's got two behind the camera hello Scott you're such a great camera man no really you really are do your hands get sawed yeah cuz I can't a lot of it like now right this is a great recipe this is among soup now mung it is a part of the legging family it is called either mung or mung right mung mu ng mung bean sprouts mung bean shoots or mum MW in G soup if that makes sense and they look like rather hylia they look like it's little glory check it out yeah and you can sprout them into ash into a sprout or you can make them through a long shoot which I put in a lot of Asian foods a lot of salad and you can soak them have a look what I've done here just like this for a couple of hours now this is the trick are you ready when you're soaking legumes always use a teaspoon of baking soda really important okay don't ask me why know that you can but it actually takes away they get eNOS in my tummy for me for you you know you know when you have hummus or you know when you have a legume and someone hasn't cooked it a sucked it right you're like holy my stomach it's like on the trip to Africa when you'll tell me had that we bought at home it's remember yeah okay so wincing really well so the trick is the soak your legumes the harder legumes like this when I mean the hearty legumes I mean have a look back over here the harder legumes okay he's a quite stony and hard aren't they they're really hard they're like a chickpea exactly so you need to soak them so I've soaked 1 cup of moong 1/2 spoon of baking soda in a shitload of water so probably three times as much water so one cup among three three cups of water yeah if you like this is what you're gonna do this is the greatest dish I've ever had when using mum okay let's measure let's measure let's measure five cups water and what I'm gonna do is they bring this to the boil I'm gonna ball this where's my trusty timer it's somewhere we will keep an eye on a time we will boil this for 20 minutes nothing in there just boiling that is the first step easy I've gone to work I've stoked my mum I've come home from work this is all you're gonna do is boil it for 20 minutes now come over here and have a really close look at what I've got here then this is what's going to go into it which is really interesting so while that's boiling I'll run you through this so first of all I've got some cumin seeds whole cumin seeds I've got a green chilli now you could have as much as Chilean much and as less chillies you want I've got a cinnamon stick I've got some fresh curry leaves I've got some game you can use oil you can use ghee up to you I've got some fresh ginger I'm gonna grate this ginger and I'm not gonna peel the skin because it's organic over here I've got some flour some tumeric and I've got some hing or FSA tater and their efforts at inna is a it's a sap from the plant and they take that step and they dry it out now asafoetida that I've seen in stores is yellow it's not supposed to be yellow in my opinion it's supposed to be a kind of a gray white color like this this is a better quality it doesn't have that stinky smelly sulfur smell to it like Athens to SOT know that I've seen stores have so you're after Hin or asafoetida hing is the closest natural in my opinion I could be wrong if there's any wonderful Indian people out there you can correct me but here's what your afternoon after this color this is a substitute and I have a look at Maitreya game there's no garlic and onion this is a substitute for for garlic and onion reason why we're substituting shooting at this soup is a detox soup which is really cool and it has the most profound effect on your body when you eat and combine all these spices so it's very it is actually an Ayurvedic detox soup and it is the best detox soup I've ever had in my life so we're boiling for 20 minutes oh this is sugar thank you Scott you can talk you know oh this is coconut sugar and this is lemon juice and this is last so we've got that there I've come home from work I've just about twelve hours to work twelve hours I don't have to cut up any vegetables I just want a really highly nutritious hireling high source of protein delicious Indian flavored Ayurvedic detox soup and both mean you have had this and it's very filling it's very earthy and very grounding and what does that even mean what I mean by earthing grounding as we go throughout the day right now the Sun is out the weather is beautiful there's a lot of hustle and bustle outside and I'm all all up in it yeah and tonight instead of having a salad or a big bowl of veggies I just want to ground down and this type of food this type of spices and this type of arm legumes called mung will really do that with immense amount of flavor and you'll feel this cuddle from the inside out it's really quite extraordinary okay so we'll come back after that spoiled and we'll get to the next step this has been boiling 20 minutes exactly turn it off take it over to the sink can you hold this for me and I can tip this in there okay now put back inside Wilson's right back over here my glasses fogging up now we're going to add some water just gonna grab some water how exciting this is a really great recipe for all of us really you know people that work out there 12 hours a day seriously like this is I would have this at least three times a week seriously and like I said I'd get up in the morning soak it come home cook it I'm not cutting vegetables I've got my feet up right now you know I mean in that cooking time I just really can see this benefiting a lot of people okay so I need four cups of water let's just take it back a notch you know I've measured all this out but realistically I've come home I've gone to my pantry cupboard I found my spices and I've measured them out okay and then everything's on the ball and I've actually got my feet up waiting for it to boil that's the real that's the that's realistic okay sometimes being in the kitchen with everything's measuring and everything it all looks really lovely and wonderful but actually really realistically this is how the really goes down in real life so we're going to keep the coconut sugar and the lemon last okay we're gonna add put this back onto the boil I'm gonna add our curry leaves now see how I take them off the stem Scott just like that nice and easy you can add my cinnamon stick last May can you chop that up Chile up for me just chop it up yeah thanks mate what am i doing oh my ginger me remember said I wasn't gonna peel it yeah you don't need to peel ginger especially when it's organic there's a good tablespoon here nice heaped tablespoon of ginger that's it coming through their skin and everything there's a great little micro Plains I'm even gonna dump that bit in there and shake that off this is great for the single blokes out there as well that want to have a really good detox soup that's perfect chuck it in chuck it in there thanks mate chili goes in it's good for the muscles this is when right seriously everyone at home the kids are screaming you're hungry everyone is hungry everyone's happy in the house it's all like on there yelling and running around and screaming and kicking the ball in the house and you're in the kitchen and see my shoulder you see how tensed I am right now let's just relax it can breathe that's it's only it's only this one moment we have right that goes in I'm gonna be grateful Scott you're a genius and I'm gonna add everything else in ghee you don't have to okay you you really don't have to but I want to I want that flavor in there and that all these spices very simply without any fuss oops mate gonna give it a stir this is just earthy and delicious I'm gonna add some salt I'm an ad said pepper this is when you taste is now is when you taste in my cooking classes have it up online I've got a whole bunch a whole series of raw cooking classes with detoxing I've got a whole series of sweets that celebrate your sweet tooth naturally without the white sugar shitstorm in the dairy for our kids and for us and I've got a cooking class which is all the main family meals and everything and you'll see me in the classes adding salt in the beginning in the middle and the end so I've just out in the beginning and now I'm going to taste it oh my god it's already flavorsome now I'm gonna think to myself I'm just gonna let that boil then I'm going to add salt to the middle which means the middle of the cooking time then we're gonna taste at last I'm gonna add it again really important process it gets you very grounded it gives you a sense of understanding of the flavors of food instead of trying to match a recipe and not really knowing how flavors actually journey on it's very interesting it's something I've taught you Scott is that beginning flavor it might be just water and garlic or something but it's really that beginning so you can understand what happens in the middle and how things expand in flavor and then at the end as you're serving which is really cool we're gonna bring this to a boil am I gonna cook it for 30 minutes exactly so where's my timer there 30 minutes lasts so we're all on to 30 minutes and it's going to boil I'm going to leave the lid to the side just like this and I'm going to leave my coconut sugar and lemon juice last okay thirty minutes and I'm gonna taste again in the beginning in the middle remember that see you in 30 minutes guys all right this has been cooking and we've got seven minutes to go and this is the middle that Scott was just saying when's the middle or now is the middle all right so we're halfway through cooking and you're tasting and I'm going okay you need a little bit more salt Cynthia a little bit more pepper so that's what I mean about the middle the middle doesn't mean half the time it means that when you kind of get there before the actual ism is cooked now I'm gonna add my sugar and add my lemon juice okay I'm gonna stir it's gonna completely change now after adding that no not a taste oh yeah oh my God look at it come come really close it's really earthy look at this very earthy very delicious okay just bits and pieces in there of what I put in arts so good all right I'm gonna put that lid to the side it is on low let it cook for the remaining time and then we gonna taste it last then I'm gonna serve it and sit down and eat it okay we're finished cooking so at the finish so now we taste again to see where we're at just needs that little bit of salt just that little sprinkle just to bring it home interesting was not every time I teach every time people purchase my cooking classes I always get someone riding in or talking to me online saying you know what it's that tasting be giving him in the end and I feel confident it's a game-changer absolutely you know who does it the Europeans the Spanish the Italians of the Lebanese they all in the kitchens those mamas in the kitchens cooking like you'll get chef saying I don't put salt with legumes I've I'm sorry but there's so many amazing grandmothers and mothers out there that just do all those layers and layers of salt and pepper throughout the cooking process and I just I love it I love that that's me is culture like out beats shipping to me and I love that culture so there's an offer two servings here look at that earthy stick there yeah cinnamon log but look out earthy this is so two servings all up right down in here Scott look at it and smelling your food yeah yeah it isn't that there's a real fragrance and a depth to it that's really quite extraordinary and yeah I'm gonna chew the curry leaves yeah really like Scott just mentioned before didn't you Denis Scott you like how this isn't really this is a really long recipe I didn't cut up any veggies and it's slave away for the next hour and a half yeah I came home from work it's already soaked I've cooked it for 20 minutes then I rinsed it then I added all museums and I cooked it for 30 was it 30 was it I think so and in that time I'd like to kind of wind down a bit you know and that's the reality of this soup hmm and that really large hint of India in here you know and that feeling of you know what was it like with a Vedic food back in the day you know hundreds and hundreds of years ago so it's 5000 years old this type of food it's not just something we just made up last week that's good for you it's really beautiful I really really really hope you make it if you don't like it don't make it again don't complain about it either nothing worse people complaining about a recipe when some of the world is starving get on with your day move on but I'm grateful I'm grateful this one came into my life I hope you enjoy it bye see you next week it really does have a fragrant smell tuna Oh mm you'd even chuck a whole bunch of kiled in there like shredded kale and cooked that with a - you know