A light, protein-rich, and vitamin-packed soup to support milk production and postpartum recovery.
Ingredients
- Carrots – 1 small, chopped
- Beans (French beans or green beans) – 4–5, chopped
- Spinach or methi leaves – ½ cup, chopped
- Onion – ¼ small, chopped
- Garlic – 1 clove, minced (optional)
- Moong dal – 2 tbsp
- Ghee – 1 tsp
- Water – 2 cups
- Salt – to taste
- Black pepper – a pinch (optional)
- Fresh coriander – 1 tbsp, chopped
Preparation
- Heat ghee in a pan. Add chopped onion and garlic. Sauté until onions turn translucent.
- Add chopped carrots, beans, and moong dal . Pour in water and bring to a boil.
- Reduce heat and simmer for 10–12 minutes until vegetables and lentils are soft.
- Stir in spinach or methi leaves and cook for another 2–3 minutes.
- For a smooth consistency, blend the soup using a hand blender.
- Add salt, black pepper, and chopped coriander. Serve warm.
Benefits for Lactating Mothers
- Hydrating & Light: Easy to digest, prevents postpartum fatigue.
- Protein & Iron: Moong dal supports recovery and milk production.
- Vitamins & Minerals: Vegetables and greens boost immunity and replenish nutrients.
- Healthy Fats: Ghee provides energy and helps in nutrient absorption.