Easy to make pressure cooker moringa leaves soup with readily available ingredients. Check out how to make this moringa soup with detailed instructions.
Making moringa leaves soup in a pressure cooker is simple and requires only a few basic ingredients. Follow the detailed instructions to prepare this nourishing soup effortlessly.
Jump to:
I enjoy soups year-round, so it’s no surprise that my blog features several soup recipes. Today, I’m adding another favorite to the collection: moringa leaves soup. Growing up, we had a moringa tree (known as murungai keerai in Tamil) in our backyard, so fresh leaves, pods, and even flowers—yes, we cooked with the flowers, too—were always within reach. However, after moving to the US, fresh moringa leaves have become a rare treat. If you’re interested, I also have a murungai keerai poriyal recipe on my blog. Now, let’s dive into this soup!
My version of murungai keerai soup
For this recipe, I keep it simple with minimal ingredients. You’ll need fresh moringa leaves, shallots, vegetable broth or bouillon paste, and water. To season, we use salt, pepper, and a flavorful tempering made with mustard seeds, cumin seeds, dried red chilies, and ghee—just like the tempering used in Rasam. This approach retains the natural flavor and nutritional benefits of the moringa leaves.
I prepare this soup in a pressure cooker for convenience, but it can also be made in an Instant Pot. Be sure to check the FAQ section for ingredient variations and additional tips!
Frequently asked questions
There’s a slight loss of vitamin C, but pressure cooking is efficient and a much better option overall. For more details, you can read further here. One thing is certain: homemade soup is far superior to store-bought, as it’s free from additives.
Yes, moringa powder works well too. Here’s how: Heat a saucepan and prepare the tempering with mustard seeds, cumin seeds, and dried red chilies. Sauté 5-6 finely chopped shallots, then mix two tablespoons of moringa powder with 4 cups of water or broth. Simmer the mixture, season with salt and pepper, and enjoy!
Using broth is optional, but it enhances the flavor. If you’re concerned about added salt, homemade broth is a great alternative.
For a creamy version, you can add ¼ cup of coconut milk to the soup. If you prefer a short-style soup, skip the tempering and include coconut milk along with garam masala.
In an Instant Pot, pressure cook the soup for 15 minutes and let the pressure release naturally. For a slow cooker, set it to low and cook for 2 hours.
Dietary specifications
The soup is nut-free, gluten-free by nature. For a vegan version, you can use coconut oil for tempering. Ensure the bouillon cube/paste is gluten-free too.
Note about water measurement.
If you notice, I have used 7 cups of water. I have used 4 cups of water for pressure cooking, reserved around 2 cups of water, and used one more cup of fresh water (3 cups) for the soup.
How to make moringa soup in a pressure cooker
- Add the cleaning moringa leaves, shallots, veg bouillion paste, and 4 cups of water to the pressure cooker. And cook for four whistles. When the pressure is released, let it release naturally and cool.
- Reserve the water and grind only the cooked moringa leaves into a smooth paste.
- Transfer the ground moringa into the pressure cooker or any saucepan. Add the reserved water and one more cup of water. Now add salt, white pepper powder, and turmeric powder. Mix well, bring it to a gentle boil, and turn off the heat.
- In a separate pan, heat ghee, and when it is hot, 2 tsps of cumin seeds and two dried red chilies, broken into two. When the cumin seeds sizzle, add it to the soup and mix well. Enjoy it warm with breadsticks or with a simple salad for a complete meal.
Recipe Notes
- Typically, a bouillon cube or paste adds salt. So add salt cautiously and adjust as needed.
- I have added both pepper powder and dried red chilies. You can use either one. Adjust according to taste.
- Instead of white pepper powder, you can use black pepper powder.
- For added flavor, along with moringa leaves, you can use 10 to 15 curry leaves and ¼ cup of cilantro for more flavor.
- Check the FAQ section for more variations.
More soup recipes
📖 Recipe
Moringa Leaves Soup | Murungai Keerai Soup
Equipment
- 1 Instant Pot or Pressure Cooker
Ingredients
- 2 cups fresh moringa leaves cleaned and stems removed
- 5 to 6 shallots
- 1 tbsp veg bouillon paste or one cube
- 4 cups water
- 1 tsp salt heaped
- ½ tsp white pepper powder
- ¼ tsp turmeric powder
- 3 cups owater refer to the notes above
To Temper
- 1 tbsp ghee
- 2 tsp cumin seeds
- 2 dried red chilies broken into two
Instructions
- Add the cleaning moringa leaves, shallots, veg bouillion paste, and 4 cups of water to the pressure cooker. And cook for four whistles. When the pressure is released, let it release naturally and cool.
- Reserve the water and grind only the cooked moringa leaves into a smooth paste.
- Transfer the ground moringa into the pressure cooker or any saucepan. Add the reserved water and one more cup of water. Now add salt, white pepper powder, and turmeric powder. Mix well, bring it to a gentle boil, and turn off the heat.
- In a separate pan, heat ghee, and when it is hot, 2 tsps of cumin seeds and two dried red chilies, broken into two. When the cumin seeds sizzle, add it to the soup and mix well. Enjoy it warm with breadsticks or with a simple salad for a complete meal.
Notes
- Typically, a bouillon cube or paste adds salt. So add salt cautiously and adjust as needed.
- I have added both pepper powder and dried red chilies. You can use either one. Adjust according to taste.
- Instead of white pepper powder, you can use black pepper powder.
- For added flavor, along with moringa leaves, you can use 10 to 15 curry leaves and ¼ cup of cilantro for more flavor.
- Check the FAQ section for more variations.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Leave a Reply