Broccoli and Zucchini Soup with Moringa

 In Recipes


Broccoli and Zucchini Soup with Moringa

This broccoli soup has been one of my favorites for years because it is thick and does not have a potato base! Just recently, I started adding Moringa powder to each bowl. It adds even more nutrients and a little kick to the flavor! This soup is perfect for this cold weather and great for kids too!

  • 1 Medium Yellow Onion
  • 2-3 Cloves Minced Garlic
  • 2 Medium Zucchinis
  • 2 Medium Heads of Broccoli
  • 1-2 Tbsp Basil
  • 1-2 Tbsp Rosemary
  • 1 Tbsp Oregano
  • Salt and Pepper to taste
  • 1-2 32 Oz. Chicken or Vegetable Stock (This depends on how thick you want the soup! I buy 2 just in case and sometimes wont use both. )
  • 2 Tbsp Olive Oil
  • 1-4 Tbsp Moringa Powder (The amount used depends on person. )
  1. Wash and Dice Onion, Broccoli and Zucchini. Dice or mince Garlic.

  2. Heat oil in large soup pan

  3. Add diced onion to pan and saute for 3 minutes.

  4. Add the garlic and continue sauteing for 2 minutes until onion is translucent.

  5. Add Broccoli, Zucchini and the spices to the soup pan.

  6. Stir the vegetables and Spices to ensure the spices are coating the veggies.

  7. Let the mixture cook for 3-5 minutes.

  8. Add the chicken or vegetable stock until the veggies are mostly covered.

  9. Stir everything to mix.

  10. Let soup simmer uncovered for 15 to 20 minutes. (check with fork to see if veggies are cooked. We want them cooked through but not mushy)

  11. Remove soup from heat and let cool 20-30 minutes.

  12. Put half of soup in blender. Blend until mixture is smooth (maybe 30 seconds. It happens fast!) Repeat with the rest of the soup.

  13. Divide soup into 4 bowls.

  14. Add 1 teaspoon – 1 tablespoon of Moringa leaf powder to each bowl. (This depends on how much Moringa you want to taste. I put in a little less than 1 tablespoon.)

  15. Serve and Enjoy!

This is an easy recipe that can be adjusted to one’s desires! You can make it larger or smaller,  just add accordingly. I love this soup because there is no science to the mixture! You can put in as much of whatever ingredient to your preferred taste. 

This recipe is great because the soup turns out thick and is not a potato base. If one is limiting their carbohydrate intake, this is a good option!

If you get heartburn easily….

Start by using only a little garlic. If you use too much garlic with the Moringa, it may cause indigestion. I used 4 cloves of garlic when making the soup the first time because I love garlic! I ended up getting a little heartburn. Since then, I only use 1-2 cloves of garlic depending on the size. 

If you want to add potatoes and carrots to your soup for something to chew…

Cut up some baby carrots and potatoes.

Boil the broth and add the potatoes. 

Reduce heat to a simmer and cook for 8 minutes.

Add the carrots to the simmering broth and continue cooking for 8 to 10 minutes. 

Check that the carrots and potatoes are cooked to your liking by poking with a fork.

Remove the potatoes and carrots from the broth and add to the already blended soup. 

This way, you will have a little something to chew, if desired in the soup. 

My favorite way to eat this soup… 

Add a little “cheese” on top! Before when I ate dairy, I would add some shredded or shaved Parmesan to the soup. Now, I will put some almond cheese on top. The almond cheese melts differently, but still tastes delicious!


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