Though you might be able to find fresh Moringa in Indian and Asian markets, it can be tricky. Luckily, it's more readily available in frozen or canned form. However you get your hands on some stalks, use them for this soup; it's the perfect intro to cooking with this superfood.
8 ounces Moringa stalks, cut into 3-inch pieces
4 cups water
1 teaspoon olive oil
1 teaspoon kosher salt
1 teaspoon fennel seeds
¼ teaspoon ground turmeric
Pinch cumin seeds
6 curry leaves
2 medium taro roots, peeled and cut into ½-inch pieces
1 green Thai chile, seeded
Kosher salt, to taste
1 lime, quartered, for serving
Freshly ground black pepper, for garnish
How to Make It
In a 2-quart saucepan, combine all the ingredients, except for the lime wedges and pepper, over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook, covered, until the vegetables are tender, 20 minutes.
Transfer the mixture to a blender and pulse until the soup is coarsely puréed. Set a fine-mesh sieve over a bowl and strain, using a spoon to press out as much pulp as possible from the Moringa fibers. Discard the fibers.
Adjust the seasoning as needed with salt and divide between bowls. Squeeze a lime wedge over each bowl of soup. Then garnish with freshly ground black pepper and serve.
Recipe Courtesy of: https://www.tastingtable.com/