Winter Soup

For the winter soup, cut the Chinese cabbage into fine strips, dice the apple and parsley roots.

Finely chop the onion and garlic cloves. Heat ghee in a saucepan, fry spices very briefly so that the cinnamon does not burn. Add garlic and onion. When the fragrance rises, fry the vegetables for 1 to 2 minutes.

Meanwhile, rinse the soaked mung beans well in a colander, drain and add to the pot. Stir in and pour in the boiling water. Add raisins and simmer covered for about 50 minutes, stirring occasionally. Add apple juice and salt. Let simmer for 5 to 10 minutes and serve the winter soup sprinkled with sunflower sprouts.

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