THAI COCONUT, SWEET POTATO AND LEMONGRASS SOUP
With lentil sprout topping
Serves 6

Ingredients:
1 onion, diced
2 cloves garlic, sliced
2 carrots, peeled and diced
1 chili, sliced
1cm fresh ginger and turmeric, chopped
3 large sweet potatoes
Coconut oil
2 stalks lemongrass
Juice of 2 limes
1 liter vegetable stock
1 x 400ml coconut milk

Preparation:
Heat 1 tablespoon of oil, gently fry onion, garlic and chili, put on lid and allow to sweat. Add carrots,ginger, diced potatoes and bruised lemongrass. Pour in stock and half the coconut milk, season with salt and pepper. Bring to boil then simmer 15 minutes. Stir in rest of coconut milk and lime juice. Remove lemongrass and blend the soup. Serve with chopped Thai basil or coriander & a sprinkling of lack sesame.

Sprouts
The toxins in many legumes do not appear in their sprouts. Sprouts are a living, enzyme-rich food, natural and low in calories. Their vitamin A content will usually double, various B group vitamins will be 5 – 10 times higher, and vitamin C will increase by a similar order. Their protein content becomes easily digestible, and rich new nutrients such as enzymes and phytochemicals are created. They contain significant amounts of bio-available calcium, iron and zinc.

Soaking and sprouting guide

Buckwheat 20 minutes soaking, ready to eat in 24 – 48 hours

Lentils 8 – 12 hours, ready in 2 – 3 days

Chickpeas 15 hours, ready in 3 days

Mung beans 8 – 12 hours, ready in 4 – 5 days