Moringa Soup Recipe
Prep Time:
15 minutes
Cook Time:
20 minutes
Servings:
4 cups
Ingredients
  • 8 ounces Moringa stalks, cut into 3-inch pieces
  • 4 cups water
  • 1 teaspoon olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon fennel seeds
  • ¼ teaspoon ground turmeric
  • Pinch cumin seeds
  • 6 curry leaves
  • 2 medium taro roots, peeled and cut into ½-inch pieces
  • 1 green Thai chile, seeded
  • Kosher salt, to taste
  • 1 lime, quartered, for serving
  • Freshly ground black pepper, for garnish
Directions
  1. In a 2-quart saucepan, combine all the ingredients, except for the lime wedges and pepper, over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook, covered, until the vegetables are tender, 20 minutes.
  2. Transfer the mixture to a blender and pulse until the soup is coarsely puréed. Set a fine-mesh sieve over a bowl and strain, using a spoon to press out as much pulp as possible from the Moringa fibers. Discard the fibers.
  3. Adjust the seasoning as needed with salt and divide between bowls. Squeeze a lime wedge over each bowl of soup. Then garnish with freshly ground black pepper and serve.