Seasonal Wellbeing: Kitchari Soup, nourish yourself with this healthy and delicious favourite from Farmacy London Restuarant

“This is a deeply nourishing soup fortified with sprouts, kale and turmeric. The combination creates a taste sensation. The sprouts in this dish are high in life-force energy and are anti-inflammatory, while the turmeric and nutrient-dense kale are loaded with antioxidants,” says Camilla Fayed – founder of Notting Hill vegan restaurant Farmacy

SERVES 6
Preparation time: 40 minutes, plus sprouting time

METHOD
In a large saucepan, heat the olive oil and add the onion, celery and coriander stems. Cook for 3 minutes. Add the garlic, seed mix and turmeric and cook for another minute. Add the kale with 125ml (4fl oz) of the broth or water and simmer for 5 minutes. Next, add the mung beans, the rest of the broth, salt and pepper and stir well to combine. Cook until the beans are almost tender, about 10 minutes. Add the coconut milk, tomatoes, coconut nectar and Philosopher’s Sauce and simmer for another 10 minutes. When the beans are ready, taste and adjust the salt as needed. Garnish with the coriander leaves.

INGREDIENTS
3 tbsp olive oil
½ onion, chopped
25g (1oz) chopped celery
small handful of coriander stems, finely chopped 
2 garlic cloves, finely chopped
2 tsp Farmacy Seed Mix
1 tsp ground turmeric
125g (4½oz) kale, chopped
625ml (1 pint) Vegetable Broth or water
200g (7oz) sprouted mung beans
300ml (½ pint) coconut milk
100g (3½oz) tomatoes, seeded and chopped
2 tbsp coconut nectar
2 tbsp Philosopher’s Sauce
Salt and pepper
Coriander leaves, to garnish

To discover more about Farmacy London Restaurant visit their website here
For more of their super nutricious and delicious recipes you can buy The Farmacy Kitchen Cookbook and other great Farmacy goodies  here