SPICY WINTER CREAM SOUP
1 sweet potato
1 stalk broccoli
1/4 cup mung beans
2 cloves garlic
1 tbsp fresh gingerroot, minced
1 tbsp curry
1 red chilli
1 bay leaf
1 tbsp thyme
cover the beans with cold water and soak for a few hours.
cut the potato (with the peel), carrots and broccoli. in a large pot transfer the beans, add vegetables, garlic, ginger, spices and herbs, cover with water and cook for ca. 30 min (until the vegetables are soft).
remove the soup from the heat and blend until smooth using a hand blender.
add some olive oil and garnish with parsley.