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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 28 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

  1. Wash and cut fresh drumsticks into 2 inch pieces.
  2. Chop tomatoes, cut ginger into large chunks.
  3. In a pressure pan, add 2 cups of moringa stalks or drumsticks, ¼ cup of gooseberries, 1 chopped tomato and small piece of ginger.
  4. Add enough water to cover the ingredients and pressure cook for 4 whistles (or 5 minutes on low after first whistle).

  5. If using Instant Pot, then pressure cook on "HIGH" for 3 minutes and then NPR (natural pressure release).

  6. When pressure drops, open the pan and then drain the pressure cooked ingredients through a sieve into a saucepan.
  7. 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.
  8. Add water if required to get as much of the pulp
  9. Stir in salt to taste along with ½ teaspoon haldi to the moringa broth and mix well.
  10. Bring to a boil and simmer for just 2-3 minutes.
  11. Now, time to add the tadka/tempering.
  12. In a small saucepan, heat 2 teaspoon ghee (or oil if vegan) and add ½ teaspoon jeera and ½ teaspoon black pepper powder.
  13. When the spices sizzle, immediately add to the hot soup.
  14. Garnish with freshly chopped cilantro/coriander leaves or even some fresh moringa leaves if you have and serve piping hot!
  15. Serve with a squeeze of lemon/lime juice if needed.
  16. 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 pulp when hot.
  • Enjoy and Happy Eating!