Cream of Moringa (Malunggay) Soup - Delicious and Nutritious

Cream of Moringa Soup

I first discovered this delicious recipe in Cebu, Philippines. I have made several different versions of it and adapted this one with bacon to appeal to the American pallet. It's very easy to make, is inexpensive, takes less than 30 minutes and can feed you and your family for several hearty nutritious meals. You can find frozen moringa leaves at your local Filipino or Asian market.


15 minutes


30 minutes



• 2 (1/2 lb) packages of frozen Moringa leaves (Horseradish Leaves) • 1 Cup Water
• 3 Large Russet Potatoes Peeled and Diced • 4 tbsp (1/4 stick) Unsalted Butter
• 3 Cups of Whole Milk • 8 oz Cured Bacon
• 4 tbsp Vitaleaf Moringa Powder • 1 tbsp of Cornstarch
• 1 lb (16 oz) of Frozen Corn • Fresh Cracked Pepper to taste
• 2 Large Yellow Onions, peeled and diced • 1 tbsp Salt (adjust to taste)



1. Peel 3 Extra Large Russet Potatos. Dice into cubes. Set aside to soak in water.

2. Peel and Dice Two Large Onions. Commence crying.

3. Slice 8 oz of bacon into thin strips. It's best to do this last so as to avoid vegetables coming in contact with raw meat.


4. Saute the onions and bacon in a large soup pot with a 1/4 stick of butter. Add cracked pepper to taste.


5. Once the onions and bacon are thoroughly cooked, add 1 tbsp Cornstarch and stir to make the rough. This will thicken the soup later.


6. Add the frozen bag of corn and frozen leaves. We only used one 1/2 package, but 1 lb would probably work best for this size pot. 


7. Add 3 cups of milk, 1 cup of water, diced potatoes and salt. Cook on medium for 20-30 minutes until the potatoes are soft to the touch.


8. Reduce heat to low and add 3-4 tbsp of Vitaleaf Moringa powder. Adding this later and on low heat helps maintain the nutritional value. Any heat about 140 F destroys vitamin content.


9. Enjoy! It goes great with a nice Pinot Grigio. Add hot sauce to give it some kick.