Jul 28, 2012
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Pureed Malunggay Soup

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 clove
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)


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.

  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 PestoCream of Green Pea Soup,
Ham and Pea Soupmore 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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