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    Home » Recipes » Cook with Flowers

    Drumstick Corn Carrot Soup with Moringa Pods, Leaves

    Published: Feb 18, 2019 Modified: Apr 5, 2020 By Sujata Shukla This blog generates income via ads. This post may contain affiliate links. PepperOnPizza may earn a commission for purchases made after clicking these links. View our disclosure policy for details

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    Two images one below the other of white bowls of an orangey mustard coloured Moringa Drumstick Corn Carrot soup, on a green background. Long Moringa pods and a few moringa leaves scatterd on the sides. Soup is garnished with fried moringa blossoms_by Https://www.PepperOnPizza.com

    Jump to Recipe Print Recipe

    Mondays are becoming fun days, with the Foodie Monday BlogHop. Yes, there is the tension of planning for the weeks theme. First of all selecting a dish that fits both the theme as well as the blog. And then getting the ingredients together. Researching for the post and developing the framework of the recipe.  Going into cooking mode, shifting into photographer mode and finally, writer mode. The end result makes up for all this, though. My choice for this Monday was a very tasty, easy, nutritious Drumstick Corn Carrot Soup. To my delight, I was able to lay my hands on moringa pods (drumsticks), moringa leaves and moringa blossoms!

    Two small white bowls with orange coloured soup made of Superfood moringa pods, leaves, with carrot and corn. Garnished with white moringa flowers.Alll on a green background, with 2 green drumsticks on the left
    Bowls of Drumstick (Moringa) Corn and Carrot Soup

    This is the second in my series of posts on Using Moringa in easy Recipes

    The theme for the 183rd Foodie Monday Blog Hop is 'Indian Superfoods'. It was food blogger Vidya Narayan's turn to suggest themes. She stipulated the superfoods we could choose from. Turmeric, Moringa, or Makhana (Lotus seeds/ fox nuts). However for me there was hardly a question of options. I had no time to go to the grocery store this week. Even if I had, I doubt that I would have got fresh raw turmeric. Makhana did not call out to me, at least not for the moment. Hence, Moringa it was going to be. (For an idea of the nutritional and medicinal values of the Moringa, refer this article in healthline.com)

    The gardener at my apartment block was, luckily for me, busy loping off the top branches of the lone Drumstick tree in our gardens. It took just minutes to get from him a bunch of moringa leaves. There were already two thick drumstick pods in the fridge, earmarked for my favorite murungakka sambar. The two were duly sacrificed at the altar of the Blog, and formed the heart of the Drumstick Corn Carrot Soup.

    A grey background showing 2 drumsticks (moringa pods) in the lower righ corner, white and pale green moringa flowers scattered all over and a mornga leaves upper right corner, from our gardens and all used in the drumstick corn carrot soup
    Moringa Pods, leaves and flowers from our apartment block gardens

    The bunch of moringa leaves I got from the gardener's bounty had these adorable flowers attached. Just a few, but they were enough for a garnish for the soup, after a brief saute in hot ghee.  There were the red 'Delhi' Carrots and some frozen corn, too, in the fridge. Happy to be clearing out some part of the veggie tray, I added them to my ingredients for the drumstick corn carrot Soup.

    A large white bowl filled with orange mustard moringa pods leaves carrot and corn soup. On a light green background. with a drumstick above and moringa leaves alongside. Garnsihed with fried moringa blossoms
    Moringa pods and leaves, corn carrot soup

    For the stock, I used a stock cube as I didn't have any homemade stock on hand. Need to make a fresh batch this week! And it won't hurt that I have celery growing in my balcony garden. My little garden has become a virtual Kamadhenu, it keeps giving me fresh produce to plan recipes with.

    A white bowl with some scopped out moringa seeds. A few moringa drumstick pieces scattered on the grey background. Some sliced into two vertically, showing the seeds, some empty after the seeds have been scopped out with a spoon
    Scooping out the seeds from cooked drumstick moringa pods
    A black iron kadai/ frying pan, with white and green moringa flowers being fried in ghee or clarified butter, to garnish the drumstick corn carrot soup
    Frying Moringa flowers in ghee
    Adding shredded moringa leaves to the pureed soup
    Adding shredded moringa leaves to the pureed soup

     

    Vidya Narayan from the Foodie Monday group, whom I've mentioned above, blogs at MasalaChilli. As the name indicates, Vidya loves hot spicy food. I think you will really like her blog. I do, and my some of my favourites are the Ghoda masala, her recent post, and her Air Fryer Purple Yam Chips! Do drop by her site and check them out for yourself.

    This post has been sent to the event: 183 Foodie Monday Blog Hop with the Theme: Indian Superfoods
    Logo for Foodie Monday Bloghop

    Other recipes posts you may like on this blog:

    Easy Moringa Leaves Morekuzhambu or Yogurt Stew

    Drumstick leaves in morekhulamu or yogurt coconut stew in a brass bowl on a pale wooden board with leaves scattered around and an orgne slilk purse alonside
    Moringa leaves MoreKuzhambu or Yogurt/ Buttermilk stew

    Avocado Methi (Fenugreek Leaves) Salad

    Avocado Fenugreek (methi) leaves salad with Pomegranate dressing

     

    "Recipe"

    A white bowl with mustard orange coloured Drumstick Corn Carrot Soup with Superfood Moringa leaves and pods. Garnished with moringa flowers. On a green background with a green moringa pod on one side and a few moringa leaves scattered on the other side

    Drumstick Corn Carrot Soup with Moringa Pods & Leaves

    Sujata Shukla
    Easy Drumstick Corn Carrot Soup with pods, leaves, flowers of Superfood Moringa. Vegan, Gluten free, tasty. The Recipe includes steps for prepping moringa pods for the soup. Make it with just the pods or leaves + carrot, corn. Use fresh grated or frozen Corn.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 25 minutes mins
    Total Time 1 hour hr
    Course soups stews
    Servings 2 people

    Ingredients
      

    For Preparing Drumsticks for Soup

    • 2 pods Drumstick Pods (Moringa) Sliced into pieces of 2" each
    • 1.5 cups water
    • 1 pinch salt

    For Drumstick Corn Carrot Soup

    • ½ tablespoon olive oil
    • ¼ teaspoon Jeera Cumin seeds
    • ¼ teaspoon Kalonji Nigella Seeds
    • 1 cup carrot Peeled, sliced into thin 1" sticks
    • 2 cups corn Fresh Grated or Frozen
    • ¼ teaspoon Haldi/ Turmeric Powder
    • ½ teaspoon Madras curry powder or cayenne powder optional, if you want a bit of spice
    • 2 cups vegetable stock or chicken stock or water if stock is not available
    • ½ cup Drumstick seeds Cooked, from List above
    • 1 teaspoon fresh ground black pepper
    • 1 teaspoon salt or, to taste
    • ¼ cup moringa (drumstick) leaves shredded

    For Garnish

    • 1 teaspoon Moringa Flowers fresh or dry, if available
    • 1 teaspoon moringa (drumstick) leaves shredded
    • 1 teaspoon ghee or Clarified Butter, or Olive Oil for a vegan version

    Instructions
     

    Preparing Drumstick Pods for Soup

    • Slice drumsticks into lengths of 2" each Heat 1.5 cups of water in a pan an add the sliced drumsticks and a pinch of salt. Bring to a good boil and then simmer on medium heat for 10 minutes. Drain, retaining the water in which the drumsticks were boiled. We will use this water in the soup. Keep the drumsticks in a bowl and allow to cook for a few minutes
    • Slice each piece of drumstick vertically so that the insides are visible. Using a steel spoon or a knife, scoop out the seeds and flesh and collect it in a bowl. Discard the thick fibrous outer covering of the pod.

    Making Drumstick Carrot Corn Soup

    • Peel and slice the carrots into sticks of about 1" length and ¼" width. Uniform slicing will help the vegetables cook uniformly too. If using fresh corn on the cob, remove the outer husks and threads and grate the corn into a bowl. Shred the moringa leaves, if using. Heat the stock and keep on a low simmer till required.
    • Set a pan on the stove and heat the olive oil. Add cumin and saute on medium heat for 5 seconds. Add nigella seeds. Saute for 10 seconds or till the cumin and nigella crackle Add sliced carrots, stir well. Add corn. Add turmeric powder. Stir and saute for 3 minutes.
    • Add stock including the water in which the drumsticks were boiled, totally 3 cups. Brink to a brisk boil (it should boil all over) Add the scooped out drumstick seeds. Keep on boil for 30 seconds. Reduce the heat and let the soup simmer for 10 minutes. Add salt and pepper.
    • Take the pan off the heat and transfer the soup to another vessel, to cool. Remember that hot soup if pureed in the processor, will expand and splash out. Once cool, use a blender or processor and blend/puree coarsely. You may have to do this in batches as you have about 3.5 cups of soup here.
    • Pour the puree back into the pan. Bring to a boil. Add shredded moringa leaves. Stir and remove from the heat

    Garnish

    • I had these beautiful little fresh moringa flowers. I heated a small pan, added a teaspoon full of ghee. Fried the flowers after removing the stems and calyx. You may remove the pistils too, but the flowers were very small and I could barely see the pistils, so I let them be. Garnished the soup before we ate, with fried flowers and a few shredded moringa leaves. This is a warm and filling soup.
    Tried this recipe?Let us know how it was!

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    1. Sasmita Sahoo Samanta says

      February 24, 2019 at 10:15 pm

      I love both Moringa leaves as well as its flowers... Using both of these in a soup is tempting me to keep in my to-do list...... Such a comfortable bowl !!!

      Reply
      • Sujata Shukla says

        February 27, 2019 at 5:27 pm

        Thank you Sasmita! Im hoping to get a larger quantity of the moringa flowers and try them in the soup again, as I had earlier just had a few that I took for the garnish

        Reply
    2. Seema Doraiswamy Sriram says

      February 24, 2019 at 11:44 am

      Love the detailed elemnts and use of the pods the flowers and some leaves of moringa in the recip. The comfort of carrots with the nutrients of the superfood is so comforting

      Reply
      • Sujata Shukla says

        February 27, 2019 at 5:28 pm

        Thank you Seema! The carrots gave more fiber to the soup as well as added to the flavour!

        Reply
    3. Preethi Prasad says

      February 24, 2019 at 9:14 am

      This bowl of soup is loaded with so many healthy ingredients. Thanks for the detailed explanation. Addition of moringa pods and madras curry powder is something new for me. Never seen Moringa pods here. This bowl of soup is so nutritious and filling.

      Reply
      • Sujata Shukla says

        February 27, 2019 at 5:30 pm

        Thank you, Preethi! We are lucky in India to get the drumstick pods for a large part of the year. The Madras Curry powder is a ready made spice usually added to most soups to give a touch of spice.

        Reply
    4. Veena Krishnakumar says

      February 23, 2019 at 6:44 pm

      I will prepare this soup soon sujata without the pods and flowers though. I am not able to find it here. You have mentioned about the madras curry powder, do you have a recipe for that? Looks amazing

      Reply
      • Sujata Shukla says

        February 27, 2019 at 5:33 pm

        Thank you, Veena. You don't get drumstick pods in your city? Im surprised at that. When. I lived in Chennai they were very easily available for a large part of the year. Madras curry powder is actually a ready made spice, used in the West more commonly than in India. I will see if I can find a recipe!

        Reply
    5. Swati says

      February 22, 2019 at 12:51 am

      This wholesome bowl of comfort and nutritious is so inviting. I am just loving the color of the soup!! so vibrant that it tickles the taste buds even before tasting it!! liked the tempering of the moringa flowers in ghee to garnish the soup.I use drumsticks in sambar(my daughter loves it) and also read a lot about the benefits of the moringa leaves but didn't knew that flowers too are used in cooking.

      Reply
      • Sujata Shukla says

        February 23, 2019 at 12:54 pm

        Swati, Ive used moringa flowers for the first time, and while researching this recipe, saw that it is used in a wide range of recipes. Curries, stir fried, and a very tasty healthy tea too!

        Reply
    6. Vidya Narayan says

      February 21, 2019 at 6:49 am

      A very detailed recipe especially on how to scoop the pods. Would be pretty useful to refer for first timers who want to experiment with this Superfood. I personally loved the nigella seeds, madras curry powder addition and then there are all my other favourites like carrots, corn too for company. Hearty and a meal by itself is what I would call this soup for sure. PS - Your kitchen garden is definitely a kamadhenu!

      Reply
      • Sujata Shukla says

        February 23, 2019 at 12:55 pm

        Thank you Vidya! My kitchen garden is specially bountiful now, before the heat hits us in a few days! I find madras curry powder adds just that right touch of spice and mild heat to pumpkin and carrot soups

        Reply
    7. themadscientistskitchen says

      February 19, 2019 at 8:38 pm

      Sujata you have me drooling. I pass my neighbour's laden tree everyday but not once did I think of this amazing soup. She will be more than happy about the way I have used the drumsticks. Now, that I have read this delicious soup that can be made I cannot wait to go to her garden. Thanks a million this will be best soup we have had.

      Reply
      • Sujata Shukla says

        February 20, 2019 at 7:54 pm

        How nice to hear that you have easy access to a moringa tree too!Thank you for your appreciation. This soup is both nutritious and tasty. And quite filling too! I hope you like it when you make it!

        Reply
    8. poonampagar says

      February 19, 2019 at 6:26 pm

      I have used only drumstick pods in cooking till date as never got hold of Moringa leaves and flowers here. Loved this wholesome soup which uses all the edible parts of Moringa. With added carrots, corns and vegetable stock it is no less than a meal. Bookmarking the recipe .

      Reply
      • Sujata Shukla says

        February 20, 2019 at 7:56 pm

        Thank you for the nice words,Poonam! Ive been using the moringa pods only in sambar or in a curry so far, and it is the first time that I tried it out in a soup. The result was delicious, I must say!

        Reply
    9. mayurisjikoni says

      February 19, 2019 at 2:20 pm

      What a comforting bowl of healthy and wholesome soup. I've got all the main ingredients just opposite the apartment, so pretty soon this soup is going to be dinner. However, don't have access to the leaves or flowers, but am sure can use something for garnishing.

      Reply
      • Sujata Shukla says

        February 20, 2019 at 8:00 pm

        Thanks for the nice words about the moringa corn carrot soup, Mayuri. Im glad that you can get the moringa pods at least! For garnishing, I would suggest any small edible flowers, or some oil such as basil oil. Or tiny bits of a broccoli floret.

        Reply
    10. sizzlingtastebuds says

      February 19, 2019 at 1:00 pm

      superfoods in a super duper avatar, akka ! this soup is so perfect for supper as well as enriched with so many nutrients from the moringa plant, I am sure would be a great food for kids as well !

      Reply
      • Sujata Shukla says

        February 20, 2019 at 8:02 pm

        Thanks so much for the appreciation, Kalyani. It is a nourishing soup, and tasty too, so kids should love it. They may not like the flower garnish though, most kids don't like bits of leaves and flowers in their food!

        Reply
    11. Batter Up With Sujata says

      February 18, 2019 at 6:55 pm

      Moringa soup sounds delicious. Another super healthy recipe from you. Earlier drumstick flower is very common dish in our house in this season. But this year didn't get any. We make a stir fry with drumstick flowers potato and green peas. Your soup recipe is so innovative. Bookmaking it to try when I can get some. Carrot kalonji cumin and ghee fried flowers definitely made it flavourful and mouthwatering.

      Reply
      • Sujata Shukla says

        February 23, 2019 at 12:51 pm

        Thank you, Sujata Roy. Your stir fry with drumstick flowers, potato and green peas sounds both interesting and tasty. If I get flowers of a sufficient quantity, will try it out too!

        Reply
        • Batter Up With Sujata says

          February 23, 2019 at 1:28 pm

          Sure and you can also get some recipes with poppy seeds on net.

          Reply
    12. The Girl Next Door says

      February 18, 2019 at 3:39 pm

      The soup looks so hearty and flavourful! I love that you have used moringa flowers, leaves and pods to make it. So healthy!

      Reply
      • Sujata Shukla says

        February 23, 2019 at 12:51 pm

        Thank you Priya! I was lucky to get all three in time to make this soup!

        Reply

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