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Introduction:
Most people walk past it without a second thought — a leafy, unpretentious plant that thrives in even the driest corners of your backyard. But this so-called “backyard weed” is actually Moringa oleifera, a nutritional powerhouse long revered in traditional medicine. Packed with vitamins A and C, calcium, iron, and protein, Moringa is a natural multivitamin that can be used in teas, soups, and even smoothies. Today, we're sharing a simple recipe that turns this miracle leaf into a delicious, revitalizing dish.
Ingredients:
1 cup fresh Moringa leaves (or 3 tbsp dried Moringa powder)
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp olive oil or coconut oil
1/2 tsp turmeric powder
Salt and pepper to taste
2 cups vegetable or chicken broth
1/2 cup coconut milk (optional for creaminess)
A squeeze of lemon juice
Preparation:
Heat the oil in a saucepan over medium heat. Sauté onions and garlic until translucent.
Stir in the turmeric powder and cook for 30 seconds to release its aroma.
Add the Moringa leaves and stir well. If using dried Moringa powder, add it with the broth in the next step.
Pour in the broth, bring to a boil, then reduce heat and simmer for 10 minutes.
Stir in coconut milk (if using) and season with salt and pepper. Simmer for another 5 minutes.
Remove from heat and blend the soup for a smooth consistency, or leave it chunky for a rustic touch.
Finish with a squeeze of lemon juice for a bright, fresh flavor.
Serving and Storage Tips:
Serve hot as a nourishing appetizer or light main dish. Pair with crusty bread or steamed rice. Store leftovers in an airtight container in the refrigerator for up to 3 days. This soup also freezes well for up to 2 months.
Variation:
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