Moringa soup, also known as drumstick soup, is considered one of the healthiest soups available. It is made by pressure-cooking drumsticks with turmeric, ginger, garlic, and water, resulting in a savory taste. A topping of ghee and cumin seeds adds richness and enhances the soup’s taste. Moringa soup is a hearty and satisfying option for lunch or dinner and is also a great choice for serving guests.
Moringa soup is incredibly healthy. The main ingredient, moringa, is known for its numerous health benefits. It is packed with antioxidants, vitamins, and minerals, making it a nutritious addition to your diet. Including moringa in your meals can help lower blood sugar levels and cholesterol, and reduce inflammation in the body.
Moringa is rich in essential vitamins and minerals. Its leaves contain significantly higher levels of certain nutrients compared to other common sources:
- Seven times more vitamin C than oranges
- 15 times more potassium than bananas
- Four times more calcium than whole milk
- 25 times more iron than spinach
Also, Moringa provides calcium, protein, iron, and amino acids that aid in the healing and muscle-building processes of the body. It is important to note that Moringa should not be consumed by pregnant or breastfeeding women.
Also Read: 13 Moringa Health Benefits You Need to Know
This soup is a fantastic blend of detoxification and nutrition. The incorporation of high-protein leaves along with other beneficial ingredients makes it ideal for rejuvenating both your body and mind.
Suitable for Vata and Kapha body dosha, although pitta dosha individuals can also consume it in moderation.
Preparation Time: 15 minutes
Total Time: 35 Minutes
Serves: 4 Cups
Ingredients:
- 2 to 3 drumstick (Moringa) stalks cut into 3-inch pieces
- 1 tablespoon Moringa powder
- 4 cups vegetable broth
- 1 teaspoon ghee
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon cumin seeds
- 2 3 cloves of garlic
- 1 teaspoon fennel seeds
- Fresh coriander stem
- Salt to taste
- 1/4 teaspoon freshly ground black pepper
Instructions:
1. Roast the fennel and cumin seeds in a medium-sized pan. Once roasted, add ghee, and turmeric powder, and pour in some broth. Let it boil.
2. Add Moringa stalks, and coriander stems to the boiling broth and simmer for 15 to 20 minutes until the stalks are cooked. Add salt and mix well.
3. Transfer the mixture to a blender, blend until smooth, and strain to remove any Moringa fibres.
4. Return the soup to the pot, and bring it to a boil again.
5. Garnish with fresh black pepper and serve.
Pro Tip: To enhance the flavour, you can stir in 1/2 cup of coconut milk.
Get all the updates about Ayushakti Ayurved on WhatsApp directly. Click here to Join our WhatsApp Channel
Ayushakti’s mission is to help people in every way possible. Our Ayurvedic experts are available to give you a consultation either over the phone or through a video consultation. We recommend customised diets, home remedies, and detox therapies to help you find long-term relief from health problems. Book your consultation here: https://bit.ly/48JjkIF
If you would like to know the location or visit one of our centres, please click here: https://www.ayushakti.com/home/p/contact
For more information, write to us at info@ayushakti.com. You can contact us on our toll-free numbers – 18002663001 (India) & +18002800906 (Global).
Blog Author: Dr Pranav Gujrati
Expert Review: Dr Smita Pankaj Naram
Co-Founder, Ayushakti Ayurved Pvt Ltd
Disclaimer: This blog is for educational purposes only. Please consult an Ayurvedic practitioner before trying or consuming any medicines, home remedies or treatments mentioned in this blog. The information provided is not intended to diagnose, treat, cure, or prevent any disease.