Moringa Clear Soup
A delicious soup made with Moringa leaves and a few spices. Perfect for a cold and rainy day.
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.