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Super-greens soup with moringa and kale from Senegal


Here is another recipe that uses the super healthy seasonal moringa (drumstick) leaves. More on these greens in the recipe for Drumstick leaves with lentils and coconut. This soup falls into my super healthy category, but it is also super delicious.

This super simple bright green soup has a light bitter taste from the moringa leaves that is balanced by the taro base and tart lime juice. Beautifully balanced flavors make this soup define how vegan cuisine can be delicious and not boring. Light an fresh, I had a large bowl of this soup with a slice of bread as a meal.

This is a wonderful cookbook on contemporary Senegalese cooking from a chef that knows his land, culture and cuisine. Beautifully illustrated with photographs of the markets, the beautiful people and the food, this is a wonderful cookbook to experience a culture at home. You will definitely see me cook kore from here soon.

For more recipes from the beautiful cookbook, click here.






2 tablespoons olive oil

1 yellow onion, sliced

1 tablespoon ginger paste

1 tablespoon garlic paste

3 cups yuca root or taro root, peeled and cubed

8 cups vegetable stock or water

2 cups fresh moringa leaves, de stemmed, may substitute spinach

1 bunch (2 cups) kale, de stemmed

Salt, to taste

1/2 teaspoon pepper

2 tablespoons cilantro + garnish

Juice of 1 lime + to taste


Heat the oil in a deep stock pot and add the onions. Sauté on low heat till the onions are soft and translucent, about 4 minutes. Do not brown. Add the ginger and garlic and sauté for 2 minutes till it smells aromatic.


Add the yuca or taro and sauté till heated through and the pieces start to cook. Add the water and bring to a boil. Simmer for 15 minutes. Add the moringa and kale leaves and simmer for 3-5 minutes till the kale is soft. You want the kale to look a bright green, not turn a drab grey. Take off the stove, add the salt, pepper and cilantro. Cool.


Purée with a hand blender or in a blender when cool till very smooth. You may optionally want to strain the soup through a large hole metal strainer to get rid of any large fibers to get a smoother soup. Add the lime juice. taste and adjust salt, pepper and tartness.


Serve hot.

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