Moringa Squash Soup

Name: Moringa Squash Soup
Ingredients: 2 cups diced kabocha squash or pumpkin, seeds removed and rind on; 1 quart quart chicken stock (or vegetable stock for vegan); 3/4 cup diced eggplant; 9 pieces okra, cut in halves or thirds; 3/4 cup cut string beans; 1/4 cup olive oil; 2 teaspoons minced garlic; 1/2 cup diced onion; 1/2 cup diced medium tomato; 1/4 pound flaked smoked fish or 1 Tbs. fish sauce; 1/2 cup fresh moringa leaves or 1 Tbs. moringa powder dissolved in 3-4 Tbs. warm water; 1 pinch Sea salt and ground pepper to taste

12 ingredients

5 steps

Ingredients

2 cups diced kabocha squash or pumpkin, seeds removed and rind on
1 quart quart chicken stock (or vegetable stock for vegan)
3/4 cup diced eggplant
9 pieces okra, cut in halves or thirds
3/4 cup cut string beans
1/4 cup olive oil
2 teaspoons minced garlic
1/2 cup diced onion
1/2 cup diced medium tomato
1/4 pound flaked smoked fish or 1 Tbs. fish sauce
1/2 cup fresh moringa leaves or 1 Tbs. moringa powder dissolved in 3-4 Tbs. warm water
1 pinch Sea salt and ground pepper to taste

Directions

1

In a large saucepan or Dutch oven, boil the squash or pumpkin in the chicken stock for 10 minutes.
2

Add the eggplant, okra, and string beans, and boil the vegetables until they are tender, about 7-10 minutes.
3

While the soup is cooking, heat the oil in a saute pan over medium-high heat. Add the garlic and onion and stir-fry until the onion is translucent, about 3 minutes.
4

Add the tomato to the saute pan and continue cooking for 3 minutes. Add the flaked fish or fish sauce and cook an additional 5 minutes.
5

Remove soup from heat and stir in the saute mixture. Add the moringa leaves or powder. Season with the salt and pepper.