Name: Moringa Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 cups Drumsticks/Moringa Stalks (cut into 2 inch pieces); ¼ cup Indian small gooseberries (Optional); 1 tomato (chopped); 1 inch ginger (Sliced); ½ teaspoon haldi/turmeric powder; Salt to taste; 2 teaspoons ghee/oil; ½ teaspoon jeera/cumin seeds; ¼ to ½ teaspoon black pepper powder; Chopped coriander leaves/moringa leaves etc. (optional)

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Moringa Soup, a delicious, easy to make, comforting and definitely highly nutritious pressure cooked soup using moringa stalks, tomatoes and ginger.

A final tadka or tempering of jeera/cumin seeds and a dash of black pepper powder adds that final oomph to the soup!

One sip and you will be making it again and again.

(If you cannot find fresh or frozen Moringa stalks, then you can use store bought moringa powder; available online; or even homemade moringa powder instead or even moringa leaves

To make homemade moringa powder, just air dry lots of fresh moringa leaves and then powder them fine; store in airtight bottles)

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Do try this super easy and super healthy Moringa Soup and enjoy as an appetizer or something to warm you up on rainy days/cold days or nights or just like that for a nutritious, antioxidant healthy kick!

So easy to make and so, so delicious and nourishing!

MORINGA

Now, this is a word known globally now what with everyone going on the health bandwagon using moringa in different forms, be it moringa leaves, moringa stalks, moringa powder, moringa flowers etc.

Every part of this tree offers a myriad of anti-inflammatory and immune-strengthening benefits.

(You can find all about this super food's nutrition profile online in many health websites).

With a huge moringa tree in our company garden, my stock is like a continuous one.

I love using moringa leaves in my rotis, parathas, curries etc., moringa stalks (seasonal) in stir fry, sambar, coconut curries etc. and sometimes if I can find it, the flowers too!

You can find many of my dishes using them on this blog.

MORINGA SOUP

Monsoons or cold wintry nights call for something warm like a hug from the inside and if it is light and nutritious, then of course I got to make it!

Soup using moringa stalks was one I wanted to try as you know, my hubby brought too many moringa stalks during season, I had to freeze some!

But this soup is from fresh moringa stalks (you can use frozen too) as moringa stalks are still in season and when he brought some small Indian gooseberries too, then I had to use that too to amp up the nutrition!

Just a few ingredients, a quick pressure cook and we were sipping on a warm bowl of soothing, delicious Moringa soup.

Do try my version soon either with fresh moringa stalks or even with moringa leaves.

If you can find fresh moringa stalks, be it online or in any Asian/Indian store, lucky you.

But if not, frozen would work fine too!

Cannot find moringa stalks, then moringa leaves would do the job too.

INGREDIENTS NEEDED TO MAKE MORINGA SOUP

Moringa stalks – we call it drumsticks (as they resemble them). Fresh is always best and these are available only in season. If you cannot find these in your region then frozen ones will do.

Gooseberries – I have used the small Indian gooseberry but if you cannot find it, feel free to omit it. Or you can use the large amla or gooseberry instead too.

If not adding either, just squeeze some fresh lemon/lime juice just before serving if needed.

Tomato – Just one to add bulk and flavor to the soup

Ginger – just chop up some fresh ginger and pressure cook along with the other ingredients.

Ghee or oil (if vegan) – just a dash to make the final tempering of black pepper powder and jeera/cumin seeds.

Rest are all spices you will have and use in your kitchen – jeera/cumin seeds, haldi/turmeric powder and black pepper powder

Optional garnishes – fresh moringa leaves or coriander leaves/cilantro

Lemon or Lime juice if not using gooseberries.

SERVING SUGGESTION:

It is a wonderful appetizer at any party or dinner time as well as a complete meal just with some toast or sandwich on the side.

Serve piping hot with a squeeze of lime/lemon juice if preferred. Do a taste test before adding the lemon juice.

Enjoy and Happy Cooking!

For more moringa recipes, do check out some of mine:

Now, let's see how I made my version of Moringa Soup:

Moringa Soup

Moringa Soup is a delicious, easy to make, comforting and definitely highly nutritious light soup using moringa stalks, tomatoes and ginger.

A final tadka or tempering of jeera/cumin seeds and a dash of black pepper powder adds that final oomph to the soup!

Course Appetizer, Soup

Cuisine Indian

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4

Author Vanitha Bhat

Ingredients

2 cups Drumsticks/Moringa Stalks cut into 2 inch pieces
¼ cup Indian small gooseberries Optional
1 tomato chopped
1 inch ginger Sliced
½ teaspoon haldi/turmeric powder
Salt to taste

FOR TADKA

2 teaspoons ghee/oil
½ teaspoon jeera/cumin seeds
¼ to ½ teaspoon black pepper powder

GARNISH:

Chopped coriander leaves/moringa leaves etc. optional

Instructions

Wash and cut fresh drumsticks into 2 inch pieces.
Chop tomatoes, cut ginger into large chunks.
In a pressure pan, add 2 cups of moringa stalks or drumsticks, ¼ cup of gooseberries, 1 chopped tomato and small piece of ginger.
Add enough water to cover the ingredients and pressure cook for 4 whistles (or 5 minutes on low after first whistle).
If using Instant Pot, then pressure cook on "HIGH" for 3 minutes and then NPR (natural pressure release).
When pressure drops, open the pan and then drain the pressure cooked ingredients through a sieve into a saucepan.
Mash the moringa and other pressure cooked ingredients in the strainer well using a ladle or large spoon to extract all the pulp through the sieve.
Add water if required to get as much of the pulp
Stir in salt to taste along with ½ teaspoon haldi to the moringa broth and mix well.
Bring to a boil and simmer for just 2-3 minutes.
Now, time to add the tadka/tempering.
In a small saucepan, heat 2 teaspoon ghee (or oil if vegan) and add ½ teaspoon jeera and ½ teaspoon black pepper powder.
When the spices sizzle, immediately add to the hot soup.
Garnish with freshly chopped cilantro/coriander leaves or even some fresh moringa leaves if you have and serve piping hot!
Serve with a squeeze of lemon/lime juice only if needed.
Enjoy hot, soothing, comforting and nutritious moringa or drumstick soup as an appetizer or a complete meal with a side of toast or sandwich etc.

Recipe Notes

Adjust the amount of spices according to personal taste.
Using gooseberries is optional. You can make the soup without it too. Just squeeze some lemon/lime juice to add a bit of sourness and acidity to the soup.
If you have moringa leaves, you can use that too or make just with moringa leaves.
Instead of moringa stalks, you can use moringa powder (about 3-4 tablespoons) too either homemade or store bought. Same recipe.
Try and mash the pressure cooked moringa etc. when it is hot over a sieve; easy to get the maximum juice of the moringa and other ingredients when hot.
Enjoy and Happy Eating!