Moringa leaves clear soup

Moringa leaves clear soup
Prepare ingredients.
Peel tri-colored carrots ...
... and cut into pieces.
Set aside.
Peel the dry outer layer of 1 onion, cut the onion in half verticaly and cut each half vertically to quarter the onion into 4 pieces.
Chop 2-3 cloves of garlic finely.
Heat 1.5 - 2 litres of water. Bring to a boil.
Put chunks of the onion into the boiling water.
Add the chopped garlic.
Add 3 kachai carrots.
Add 2-3 bay leaves.
Add pieces of tri-colored carrots.
Add 250 grams of maize.
Add 1 tablespoon of salt.
Add 1 teaspoon of sugar.
Bring to a boil.
Pluck out the moringa leaves from the stalk ...
... and wash.
Put the moringa leaves to the soup.
Continue cooking.
Cut 1-2 tomatoes into wedges.
Add tomato wedges to the soup.
Add 1 tablespoon of sesam oil (optional).
Turn off the heat.
Transfer the soup to a bowl.
Prepare serving.
Sprinkle fried onion over the soup.


Moringa is a plant that has been praised for its health benefits for thousands of years. Almost all parts of the tree are eaten or used as ingredients in traditional herbal medicines.

Moringa leaves are an excellent source of many vitamins and minerals such as protein, vitamin B6, vitamin C, riboflavin and iron.

This recipe is one of the simplest preparation of moringa leaves.


1⁄2 bunch moringa leaves (1/2-1 bunch)
  tri-color carrots (or carrots)
250 grams canned maize
1 tomatoes (1-2)
3 kachai carrots
1 onion (or red onion)
2 cloves garlic (2-3 cloves)
2 bay leaves (2-3)
1 tablespoon salt
1 teaspoon sugar
1 tablespoon sesame oil (optional)
  fried onion