moringa soup recipe
By Organic Needs •
Why you’ll love this
A light, nourishing vegetable soup boosted with moringa — quick to make, gentle on the stomach, and great for a wholesome meal.
Ingredients
- Carrot – 1 small, chopped (50g)
- Beans – ¼ cup (30g)
- Tomato – 1 medium, chopped (80g)
- Moringa powder – 1 tsp (5g)
- Garlic – 2 cloves, chopped
- Black pepper – ½ tsp (2g)
- Salt – 1 tsp (5g)
- Water – 3 cups (720ml)
- Oil/ghee – 1 tbsp (15ml)
Step-by-step
- Step 1 — Sauté (≈3 mins): Heat oil or ghee in a pot. Add chopped garlic and sauté lightly until fragrant.
- Step 2 — Add vegetables (≈5 mins): Add chopped carrot, beans, and tomato. Cook for about 5 minutes until they begin to soften.
- Step 3 — Simmer (≈10 mins): Add water, salt, and black pepper. Bring to a boil then simmer until vegetables are tender (about 8–10 minutes). Stir in moringa powder and simmer for 2 more minutes. Serve hot.
Pro tips
- For a creamier soup, blend partially or fully using an immersion blender.
- Add a squeeze of lemon before serving to brighten the flavors.
- Use vegetable stock instead of water for a richer taste.
Nutrition (per serving)
- Calories: 80 kcal
- Protein: 2 g
- Carbs: 12 g
- Fat: 3 g
FAQs
Can I blend the soup to make it creamy?
Yes — blend partially for texture or fully for a smooth, creamy soup. If you blend, reheat gently and adjust seasoning.
Can I use fresh moringa leaves instead of powder?
Yes — finely chop blanched fresh moringa leaves and stir in near the end. Reduce cooking time slightly to preserve nutrients.
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