Super-greens soup with moringa and kale from Senegal

Here is another recipe that uses the super healthy seasonal moringa (drumstick) leaves. More on these greens in the recipe for Drumstick leaves with lentils and coconut. This soup falls into my super healthy category, but it is also super delicious.

This super simple bright green soup has a light bitter taste from the moringa leaves, balanced by the taro base and tart lime juice. Beautifully balanced flavours make this soup define how vegan cuisine can be delicious and not boring. Light and fresh, I had a large bowl of this soup with a slice of bread as a meal.

This is a wonderful cookbook on contemporary Senegalese cooking from a chef who knows his land, culture, and cuisine. Beautifully illustrated with photographs of the markets, the beautiful people, and the food, it is a wonderful cookbook for experiencing a culture at home. You will see me cook kore from here soon.

For more recipes from the beautiful cookbook, click here.

2 tablespoons olive oil

1 yellow onion, sliced

1 tablespoon ginger paste

1 tablespoon garlic paste

3 cups yucca root or taro root, peeled and cubed

8 cups vegetable stock or water

2 cups fresh moringa leaves, de-stemmed, may substitute spinach

1 bunch (2 cups) kale, de-stemmed

Salt, to taste

1/2 teaspoon pepper

2 tablespoons cilantro + garnish

Juice of 1 lime + to taste

Heat the oil in a deep stock pot and add the onions. Sauté on low heat until the onions are soft and translucent, about 4 minutes. Do not brown. Add the ginger and garlic and sauté for 2 minutes until they smell aromatic.

Add the yuca or taro and sauté till heated through, and the pieces start to cook. Add the water and bring to a boil. Simmer for 15 minutes. Add the moringa and kale leaves and simmer for 3-5 minutes till the kale is soft. You want the kale to look a bright green, not turn a drab grey. Take off the stove, add the salt, pepper and cilantro. Cool.

Purée with a hand blender or in a blender when cool until very smooth. You may optionally strain the soup through a large-hole metal strainer to get rid of any large fibres and achieve a smoother soup. Add the lime juice. Taste and adjust salt, pepper, and tartness.

Serve hot.