Mung bean and kale soup

This recipe by Ash was entered into Bite magazine's recent Vitamix blender competition.

Ash writes: Crammed with super foods, hearty and satisfying, this soup is our go-to winter staple. Cavolo nero is a striking and abundant plant through the seasons and will always have a place in my garden mostly because with it and a few pantry staples on hand I can easily whip this up for a crowd.

Ingredients

2 large	Onions, sliced
8	Garlic cloves, use as many as you dare; they're good for what ails you (Main)
¼ cup	Olive oil
2 tsp	Black mustard seeds
2 tsp	Cumin seeds
2 cups	Mung beans, dried, soaked for at least 2 hours beforehand although I have made this without soaking in a pinch and it turned out fine (Main)
2 tsp	Turmeric powder
6 cups	Vegetable stock (Main)
2 large	Lemons, use juice only (Main)
1 large handful	Cavolo nero, kale leaves rinsed, checked for insects, and torn into inch-sized pieces (Main)

Directions

1. Gently saute onions and garlic in oil without colouring.
2. Add seeds and cook for a further minute.
3. Add drained mung beans, turmeric, salt and pepper to taste and stock and simmer until onions and mung beans are thoroughly cooked.
4. Transfer hot soup carefully to blender and pulse to desired consistency (I prefer the odd whole bean for texture).
5. Return to pot and add lemon juice and kale and adjust seasoning and/or add a little water if texture is too thick. Gently heat until kale is wilted but retains a little bite and its flavour.