Add cumin, turmeric, coriander, cardamom, cloves, nutmeg, rosemary, onions, carrots and celery and sauté briefly.
30 ml Frying oil or other high heat oil, 1 Piece red onion or 2 shallots, 70 g Celery sticks, 130 g Carrots, 1 tbspn Cumin, ½ tbspn Turmeric, ½ tbspn Coriander, ¼ tbspn Cardamom, ¼ tbspn Cloves, 1/8 tbspn Nutmeg, 1 Twig rosemary, 1 tbspn Ginger, Salt to taste, Pepper to taste
Add mung dal beans and ginger and pour vegetable broth. Season with salt and pepper to taste and simmer over medium heat for 20 minutes.
180 g Mung Dal, 30 g Soup powder, 1000 ml Water
At the end of the cooking time (optional), finish with vegetable cream and divide into plates.
Vegetable cream to refine at will, Spelt roll, Rosemary, Black cumin seed, Sprouts, Spelt bread