Once considered the poor man's vegetable, the humble malunggay is now dubbed as a miracle tree. The leaves contain four times the calcium and twice the protein of milk, three times the potassium of bananas, and four times the vitamin A of carrots. Reap all these benefits as you sip this deliciously hearty soup that's packed with as much as three cups of malunggay leaves.
Serves 4 to 6 Prep Time 30 minutes Cooking Time 20 minutes
1 tablespoon vegetable oil
1/2 onion, chopped finely
2 carrots, peeled,
cut into 1/4-inch cubes
250 grams potatoes, peeled, cut into 1/4-inch cubes
1 bay leaf
1 liter vegetable stock
3 cups malunggay leaves
1 to 1 1/2 cups coconut milk or
fresh cow's milk, plus extra for drizzling
sea salt and black pepper, to taste
pinch of ground nutmeg
toasted bread or croutons, to serve (optional)
1 In medium stockpot, heat oil over medium heat. Add onion and sauté until translucent. Add carrots and potatoes; cook for another 2 to 3 minutes. Add bay leaf and clove, and sauté for 30 seconds.
2 Add vegetable stock and simmer until vegetables are tender. Add malunggay leaves; cook for another 3 minutes then remove from heat. Discard bay leaf and clove.
3 Transfer mixture to a blender or food processor and purée while adding milk until desired consistency is reached. Season with salt, pepper, and nutmeg. Return to a clean pot and heat gently until warm. Serve with toasted bread or croutons, if desired.
If you liked this, you'll also like: Malunggay Cashew Pesto, Cream of Green Pea Soup,
Ham and Pea Soup, more malunggay recipes
Photography by At Maculangan | Recipe by Jacqueline Haessig Alleje of Rizal Dairy Farms | Styling by Rachelle Santos | Props from Rustan's Department Store
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