Recipe: Moringa Leaves and Sweetcorn Soup

  • PREP TIME: 20 Mins
  • COOKING TIME: 30 Mins

Rich in vitamins and minerals, Moringa leaves dipped in sweetcorn soup makes a delicious and healthy appetizer to start with. Thanks to its detoxifying powers and crazy-nutritional benefits, the protein-rich plant is starting to appear in all kinds of foods, from energy bars to powders that are mixed into smoothies.


  • Sweetcorn- 2 Cobs
  • Mustard Oil- 1 Tablespoon
  • Water- 500 Milliliters
  • Drumstick Leaves- 1/2 Cup
  • Drumsticks2 Sticks
  • Garlic- 4 Cloves
  • Green Chili- 2
  • Lemon Wedge- 1
  • Chili Flakes- A Pinch
  • Salt As Per Taste
  • Sugar As Per Taste


1. Prepping drumsticks

Clean and cut the drumsticks into one-inch pieces and bring to a simmer in water along with the bay leaf, garlic and slit chili until drumsticks are soft. Take out the drumsticks and remove the pulp of half the drumsticks and keep aside (to be added to the soup later).

2. Making bay leaf paste

Cut and scrape gently corn kernels from the cob and saute in mustard oil, then pour in the same liquid and bring to a simmer briefly, let it cool. Take out the bay leaf and blend it in the blender into a fine paste. Take the paste in a saucepan and adjust the consistency with water and drumstick leaves and bring it to a simmer.

3. Serving

Add the drumstick pieces along with the drumstick pulp and mix it together. Season it with salt and sugar and finish with a squeeze of lime. Garnish with chili flakes.

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