Moringa Leaves Soup | Murungai Keerai Soup
Indulge in the goodness of moringa leaves soup. Learn how to make this nourishing soup in a pressure cooker.
Servings: 4
Calories: 191kcal
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
Calories: 191kcal | Carbohydrates: 24g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 1238mg | Potassium: 512mg | Fiber: 2g | Sugar: 4g | Vitamin A: 231IU | Vitamin C: 295mg | Calcium: 560mg | Iron: 2mg