Moringa Soup
Today’s recipe came to my mind after buying a fresh bunch of Moringa Leaves from an Indian shop near my place. I have always used Moringa Leaves in Adai, which is a dosa made with lentils. But this time, I thought of making a soup that would be perfect for these cold, rainy days.
Moringa or Drumstick Leaves are quite commonly available in south India. Both the vegetable (Drumstick) as well as the leaves are put to culinary use. These are rich in antioxidants and are great for gut health. They aid in digestion too. A soup made with these leaves is full of nutrition and brings warmth to the body.
Inspired by Rasam, which is a broth made with tomatoes, I made this soup. I added garlic, cumin and pepper, common ingredients used in making Rasam. You can pour this clear soup into a glass/mug and drink it like a hot beverage. You can also consume it if you have a cold or cough. Cumin and black pepper work wonders for the throat and make you comfortable.
Before I start the recipe, let me tell you how to use Moringa Leaves for this recipe.
How to use Moringa Leaves:
When you buy Moringa leaves, they come in small branches.
Separate the main stem and let the small stems stay.
Then, discard the thick stems. Wash the rest and use.
Now, let’s start with the recipe.
Equipment Needed:
Ingredients Needed to make Moringa Soup
- 2 tbsp Butter
- 1 tbsp Oil
- 3-4 Cloves Garlic
- 1 tsp Cumin Seeds
- 1½ tsp Black Peppercorns
- 2 Medium-Sized Onions; Thinly Sliced
- 2 Medium-Sized Tomatoes; Chopped
- 4-5 Handfuls Moringa Leaves
- 1½ Lt Water/Vegetable Stock
- ⅓ tsp Turmeric Powder
- 1 tsp Coriander Powder
- Salt; to taste
- ⅔ tsp White Pepper Powder
- Ghee; while serving
Method to make Moringa Soup:
- Heat butter and oil in a saucepan. Add garlic, cumin and black peppercorns. Fry them on medium heat till the garlic slightly changes colour.
- Add sliced onions. On medium heat, fry them for about 5-6 minutes until they turn slightly brown.
- Add tomatoes. Fry for a minute. Add water/vegetable stock and salt. Add moringa leaves.
- Add coriander powder and turmeric powder. Boil on high heat for about 10 minutes.
- Then, blend the mixture.
- Pass it through a strainer to separate the clear soup from the fibrous part. Boil the soup for a minute or two. Taste and check salt and pepper.
- If the pepper feels less, add white pepper powder. Add about ½ tsp of ghee per serving and serve hot.
Here is the recipe in printable format:
Moringa Clear Soup
Equipment
- Saucepan
- Knives and Cutting Board
- Hand Blender
- Strainer
Ingredients
- 2 tbsp Butter
- 1 tbsp Oil
- 3-4 Cloves Garlic
- 1 tsp Cumin Seeds
- 1½ tsp Black Peppercorns
- 2 Medium-Sized Onions; Thinly Sliced
- 2 Medium-Sized Tomatoes; Chopped
- 4-5 Handfuls Moringa Leaves
- 1½ Lt Water/Vegetable Stock
- ⅓ tsp Turmeric Powder
- 1 tsp Coriander Powder
- Salt; to taste
- ⅔ tsp White Pepper Powder
- Ghee; while serving
Instructions
- Heat butter and oil in a saucepan.
- Add garlic, cumin and black peppercorns. Fry them on medium heat till the garlic slightly changes colour.
- Add sliced onions. On medium heat, fry them for about 5-6 minutes, OR till they turn slightly brown.
- Add tomatoes. Fry for a minute.
- Add water/vegetable stock and salt.
- Add moringa leaves.
- Add coriander powder and turmeric powder. Boil on high heat for about 10 minutes.
- Then, blend the mixture.
- Pass it through a strainer to separate the clear soup from the fibrous part.
- Boil the soup for a minute or two. Taste and check salt and pepper.
- If the pepper feels less, add white pepper powder.
- Add about ½ tsp of ghee per serving and serve hot.
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