Cream of Moringa Soup:

  • Olive oil 50 ml
  • Garlic, chopped 50 g
  • Red onions, sliced 100 g
  • Moringa, peeled, split into two and cubed 800 g
  • Water 2.5 l
  • Cream, fresh 100 ml


  • Roasted garlic flakes 20 g
  • Parsley, chopped 20 g
  1. Cream of Moringa Soup:

    • Heat oil in a thick bottom pan and sauté garlic and onions for 3 minutes.
    • Add moringa and allow to sauté another 3 minutes.
    • Add half the water and bring to boil and simmer till moringa is tender.
    • Add remaining water and bring to hot.
    • Whisk in Knorr Cream of Mushroom Soup and stir well.
    • Bring to boil and simmer till the pieces are done.
    • Allow it to cool; puree the soup and strain.
    • Return to heat; stir cream, Knorr Aromat Seasoning and simmer for a few seconds.
  2. Garnish:

    • Garnish with roasted garlic flakes and chopped parsley; serve hot.