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)

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.

Photography by At Maculangan | Recipe by Jacqueline Haessig Alleje of Rizal Dairy Farms | Styling by Rachelle Santos | Props from Rustan's Department Store