Ingredients- 2 soup bowl

• 1 cup Mung sprouts
• 1 cup Spinach 
• 1 1/2 Coconut 15gm
• 1 clove Garlic 
• 10 Cherry Ttomatoes

Garnishing

• 1 tbsp Fresh chopped coriander 
• Squeeze of lemon before serving

Dry Spices

• Salt and pepper as per taste 
• 1/2 tbsp Dry roasted cumin powder

️Method 

• Slice the coconut, chop all the veggies. 
• Steam mung beans, spinach and coconut for 10 minute.

️Add steamed veggies and water from the steamer to the blender.

Blend till you get the creamy liquid.

️Dry roast the fine chopped garlic.

• ️Pour the blended paste over the roasted garlic, add salt, pepper and roasted cumin powder. 
• Cook for 4-5minutes.

 ️Now add cherry tomatoes and cook for 1 more minute.

️Squeeze lemon juice over the ready soup and garnish with fresh coriander. 

Serve hot!

Enjoy 

Calories - serving -2

• 1 cup Mung bean sprouts -30 cal
• 1 cup Spinach -7 cal 
• 1 -1/2 inch Coconut (15gm)-50 cal
• 10 Cherry tomatoes( 47 gm)-9 cal