1 c mung bean
1 c rice
2 ½ q water
1 onion chopped
1 carrot sliced
1 zucchini sliced
3 ribs of celery thinly sliced
½ c ghee
soy sauce to taste
2 T tumeric
1 t black pepper
½ t cayenne
1 T cumin
1 T corriander
4 cloves of garlic

Put mung beans, carrots and celery into pot and let boil. Sautee onion until soft. Lower heat and add spices and garlic. Continue to sautee on low heat for an hour. When mung beans are soft (can take 3 to 4 hours), add spices and rice. Stir regularly and cook until rice is soft.

Steam vegetables until soft, then puree with part of the milk. Saute onion and butter until soft. Mix with vegetables and remaining milk. Reheat soup. Add seasonings to taste. Serve with freshly grated parmesan cheese.