Sweet Potato and Mung Bean Soup

As the weather gets increasingly colder and wetter (urgh), the ever enthusiastic flu bug is at its friendliest and most active.

It’s time to start defending ourselves by eating lots of immunity boosting foods. Take that, flu bug!

This is one of my favourite hot desserts that’s simple to make and really good for you. There’s something just so amazing about huddling on my Lazy Lounge Sofa with a steaming bowl of this on a cold day.

During the Sars outbreak in 2002 in Singapore, traditional Chinese medicine practitioners advised people to consume this to reduce their chances of catching the disease.

Sweet potatoes are rich in beta-carotene which is converted into Vitamin A when eaten. Vitamin A is essential for maintaining a strong immune system and keeping the mucous membranes in our nose and throat healthy and functional.

Mung beans (aka green beans depending on where you hail from) are described by some as an ‘ancient superfood’ packed with enzymes, antioxidants, vitamins and minerals. Personally, I find them awesome for detoxing and erm, constipation (translation: it makes you poop).

Honey is able to fight infection as its loaded with polyphenols, hydrogen peroxide and a natural acidity, which all work together to actively target and destroy bacteria.

Ingredients:
1/2 to 1 cup mung beans (I like more beans so I usually use one cup but use 1/2 cup if you prefer it less dense)

1 to 2 cups sweet potato cubes (once again, add more or less depending on your preference)

Honey to taste

Water

Preparation:
1. Wash and soak beans. Mung beans tend to be smaller so soak them for at least two hours or overnight if possible but they do cook relatively quickly compared to other types of beans.

2. Peel and chop sweet potato into cubes.

3. Put mung beans in a pot and cover with water. Cook on high heat till water boils then reduce heat to simmer.

4. Add sweet potato cubes.

5. Cook till beans are soft. Add more water when cooking if needed.

6. Add honey to taste.