• 2 cups Mung Dal
  • 1 medium sweet potato
  • 1 piece of ginger (about 3 cm)
  • 1 celery stick
  • 1 tsp turmeric
  • 1 tsp brown mustard seeds
  • 1 tsp coriander seeds
  • 1 tsp cumin
  • 1 tsp ground fenugreek
  • 1/2 tsp asafetida
  • 2 Tbsp ghee (clarified butter)
  • some fresh, green chili (optional)
  • fresh parsley or green cilantro
  • half a lime
  • 200g baby spinach
  • 1/2 tsp dried marjoram
  • 1/2 tsp fennel seeds
  • 1 tsp ghee
  • salt + pepper


The Ayurvedic cuisine offers us an almost infinite variety of simple, yet particularly nutritious and tasty dishes that we can effortlessly integrate into our demanding daily routines.Perhaps the most important principle of ayurvedic cuisine is the freshly prepared meal that provides us with the essential nutrients for body & spirit. Seasonal, regional and therefore also fresh foods, prepared according to Ayurvedic principles give us energy, balance and strengthen our immune system."Let food be your medicine, let medicine be your food" - Hippocrates


Rinse the mung dal well. Peel the sweet potato and cut into cubes. Cut the celery and peeled ginger into small pieces.Add all ingredients (excluding the fresh herbs) to the AND SOY blender, fill it with 1,5 litres water, select program 3 and start.In a pan, heat 1 tsp of ghee on a low heat, add the fennel seeds and the marjoram. Fry briefly. Add the washed baby spinach and simmer for 2-3 minutes. Season with salt and pepper. Season the finished Mung Dal soup with salt, pepper and the juice of half a lime, add the baby spinach and sprinkle with finely chopped parsley or cilantro to serve.As a "topping" we recommend roasted black sesame and roasted cashews.