Moringa Soup | Drumstick Leaves Soup | New Way | Nutritious Murungai Keerai Soup
During winters, our body's ask would be a bowl of soul-warming Soup, isn't it? What would you say if that soup adds tons of goodness to you?
Moringa trees are hardly inseparable from India, and one can see these beautiful trees in the backyard of many South Indian households. The nutritious leaves and the mouth-watering drumsticks have always been a part of South Indian meals.
Have you ever wondered about the goodness of Moringa? In addition to protein, Iron, vitamins & minerals, it helps in nourishing our skin and hair. If you are on a weight loss diet, these leaves will help you to achieve that. The most potent part of the Moringa plant is its leaves, with which one can make nutritious food. The leaves can be dried and stored for a long period of time. I strongly suggest visiting my Moringa Tea, the best morning tea to kick away the tiredness and boost your immune system.
Moringa soup may not seem new to you, but the taste of my version of Moringa soup would be so different with no traces of drumstick leaves. The taste would be loved by everyone even the kids. The final touch of adding ghee-roasted drumstick leaves elevates the taste of the soup.
Whenever my mom makes ghee, her last step is to pluck some young drumstick leaves from the garden and roast them in the sizzling ghee. The fried leaves have no match and I still remember the taste & flavour of those super crunchy ghee-flavoured Moringa leaves. The same thing I wanna replicate in my soup recipe as well. So, I topped the soup with ghee-fried Moringa leaves just before serving. It worked quite well, and unquestionably scored high in the taste test of my sweethearts.
Those who don't eat greens can easily get convinced with this Moringa soup. The raw & rustic taste of the Moringa leaves would be thoroughly masked by the special spices we used in the recipe. I kept the procedure quite simple so that it can be included in our daily diet without much hassle. Since the leaves are pureed, it is hard to find the leaves in the soup. The addition of moong dal makes the soup creamy adding the traditional taste punch to the soup.
So, what's so Special in my version of Moringa Soup?
- There is not any need to cook the dal separately. Also, the moringa leaves need not be blanched and pureed separately.
- All the spices followed by garlic, small onions, moong dal, and Moringa leaves are sauteed and pureed. The pureed paste is then boiled with water to make this simple yet tasty soup recipe.
- Cinnamon, cardamom, cloves, star anise, stone flower, whole black peppercorns, and fennel seeds are used in the recipe.
- The stone flower on the other hand is the taste enhancer that lifts the taste of the soup to the next level. Nevertheless, fennel seeds & black peppercorns add perfect heat & flavour to the recipe.
No traces of Moringa leaves:
- The soup should be thin, flavourful, body warming, and appetizing. To achieve this, the leaves have to be blanched & pureed.
Ghee-roasted Moringa leaves:
- The ghee-fried leaves as a topping were a sudden strike. But, trust me! it works really well. Try it, and you would just love it!
Don't do these to let your soup stay right each time you do:
- Never skip the stone flower, and it does some magic in your soup.
- Though big onions can be used, small onions or shallots lift the taste of the Moringa soup.
- After sauteing, grind the ingredients to a very fine paste.
- If you don't want any of the ingredients to get stuck in your mouth, pass the soup through a colander once it is ready. This will kick away the residue.
Furthermore, the recipe serves 7 to 8 members. With no great efforts, the recipe would turn out too good. Add this nutritious Moringa soup to your daily diet, and enjoy its benefits.
Check out my other soup recipes:
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The nutritious, delicious, and body-warming Moringa soup prepared with fresh drumstick leaves, and whole spices.
- Drumstick leaves - 2 cups + a few
- Ghee - 1 tbsp
- Oil - 1 tbsp
- Cinnamon - 1-inch piece
- Cloves - 4
- Cardamom - 3
- Star anise - 1
- Stone flower - a small piece
- Black peppercorns - 1 tsp
- Fennel seeds - 1 tbsp
- Green chillies - 3 to 4
- Small onions - 15
- Garlic - 10 cloves
- Moong dal - 3 tbsp
- Crystal salt - 1 tsp [adjust to taste]
- Water - 8 cups + 1/4 cup
- Fry some young drumstick leaves in ghee, and keep the roasted crunchy leaves aside.
- To a pan, add some oil.
- Add the whole spices to the oil.
- Also add garlic, small onions, and moong dal.
- Saute until the ingredients turn aromatic.
- Now, wash and add 2 cups of drumstick leaves to the pan.
- Add some salt now.
- Saute for a minute or two until the leaves have started to shrink.
- Add some water, and let the leaves cook for 2 minutes.
- Cool them completely, and grind them into a very fine paste.
- Add the paste back to the pan.
- Add 8 cups of water to the paste, and mix well.
- Close with a lid, and let the soup boil for 5 minutes.
- Open the lid, and check the consistency of the soup.
- Serve the hot soup in the serving bowl. If needed, the soup can be filtered out to get rid of any residue present.
- Now, remove the stalks from the roasted drumstick leaves, and top the soup with them.
- Serve hot and enjoy!
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Step-by-Step Procedure with Pictures
How to Make?
- Take one tablespoon of ghee in a pan.
- Take some young drumstick leaves. Either wipe them with a clean cloth or wash them & let them dry completely. Add them to the sizzling ghee.
- Allow the leaves to roast fully. Careful! do not burn them! Keep the roasted leaves aside.
- In a pan, add a tablespoon of oil.
- Add the spices: cinnamon stick, cardamom pods, cloves, star anise, and stone flower.
- Add a teaspoon of black peppercorns.
- Add a tablespoon of fennel seeds.
- Add 3 to 4 green chillies. I'm adding less spicy green chillies. You can adjust the heat based on your need.
- Add 10 cloves of garlic as well.
- Add 15 small onions.
- Add 3 tablespoons of Moong dal.
- Saute the ingredients until they turn aromatic.
- Take 2 cups of drumstick leaves.
- Rinse the leaves very well.
- Add the drained drumstick leaves to the pan.
- Add 1 tsp of crystal salt.
- Saute for about 2 minutes until the leaves start to shrink. They need not be sauteed for a long time.
- Add 1/4 cup of water to the pan.
- Allow the leaves to get cooked for 2 minutes.
- Cool the ingredients completely, and transfer them to a mixer jar.
- Grind into a very fine paste. You can grind coarsely if you like to enjoy some coarse particles while consuming.
- Add the paste back to the pan.
- Also, add 8 cups of water.
- Mix everything well.
- Adjust salt if needed.
- Close with a lid, and boil the soup for 10 minutes.
- Check the consistency of the Moringa soup. It should be runny.
- Transfer to a serving bowl.
- Remove the stalks from the ghee-roasted Moringa leaves.
- Add them over the Moringa soup.
- Serve hot and enjoy!
- Do not wash Moringa leaves under running water since the nutrients may also get washed away.
- Black peppercorns and green chillies are the two heat elements in the soup. Adjust the heat by reducing or increasing the number of green chillies. If preparing for kids, skip the green chillies.
- You can sprinkle some salt & pepper over the soup while consuming it.