IBS Friendly Yellow Moong Dal Soup

Ingredients (for 6–8 servings):
2½ Lt water, divided
3 vegetable stock cubes, crumbled
230g carrot, roughly chopped
400g zucchini, roughly chopped
500g cup yellow moong dal, rinsed and drained
¾ tsp ginger
1 ½ tsp turmeric
1 ¼ tsp ground cumin
¾ tsp ground coriander
100g canned coconut cream
Salt to taste

To serve:
Fresh lemon juice
Fresh cilantro
A drizzle of olive oil


Instructions:
1. Add ½ Lt of the total water into a blender along with the vegetables and blend until completely smooth.
2. To a large soup pot, add the blended vegetable mixture, the remaining water, moong dal, stock cubes, spices and stir well.
3. Bring to a boil, skim foam, then reduce to a gentle simmer.
4. Cover and cook 25–30 minutes, stirring occasionally, until the dal is fully soft and the soup has thickened.
5. Stir in coconut cream and simmer for 2 more minutes.
6. Add salt if needed.
7. Serve topped with fresh lemon juice, a drizzle of olive oil, and fresh cilantro.


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