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Recipe adapted from ‘What to Eat for How You Feel,’ by Divya Alter

Makes: 4 cups

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes


8 ounces of Moringa stalks, cut into 3-inch pieces

4 cups water

1 teaspoon olive oil

1 teaspoon kosher salt

1 teaspoon fennel seeds

¼ teaspoon ground turmeric

Pinch cumin seeds

6 curry leaves

2 medium taro roots, peeled and cut into ½-inch pieces

1 green Thai chile, seeded

Kosher salt, to taste

1 lime, quartered, for serving

Freshly ground black pepper, for garnish


1. In a saucepan, combine all the ingredients, except for the lime wedges and pepper, over medium-high heat and bring to a boil. Reduce the heat to a simmer and cook, covered, until the vegetables are tender, 20 minutes.

2. Transfer the mixture to a blender and pulse until the soup is coarsely puréed. Set a fine-mesh sieve over a bowl and strain, using a spoon to press out as much pulp as possible from the Moringa fibers. Discard the fibers.

3. Adjust the seasoning as needed with salt and divide between bowls. Squeeze a lime wedge over each bowl of soup. Then garnish with freshly ground black pepper and serve.

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