You can adjust the amount of moringa to your taste while preparing, and add an extra sprinkle on servings. Some vegetable broths are very orange in color. For best green soup color, use a more clear or greenish broth, or a vegetable bouillon cube.
Servings: 3makes 3-1/2 cups
Author: Rosemary Mark
1medium leek thinly sliced, or 1/4 cup diced yellow onion
2-3cups clear vegetable broth, or 1 vegetable bouillon cube plus 2-3 cups water
3`cups raw fresh shelled peas or frozen peas
1/4cup lightly packed parsley leaves
1/4cuplightly packed fresh mint leaves
1-2tbspKuliKuli Moringa Powder
salt and pepper to taste
Heat oil in a medium saucepan. Saute leek or onions over medium heat until soft, but not browned, 3-4 minutes.
Add broth or water and bouillon cube and peas. Bring to a strong simmer; cook about 5 minutes for raw fresh peas, or 2 minutes for frozen.
Remove from heat. Add moringa powder, parsley and mint.
Puree with a hand-held wand, Or pour into a blender or food processor and blend carefully on medium speed with lid well secured. Add additional water if thinner consistency is desired.