Cream of moringa soup

Directions

1. Heat the oil in a pan, add the leek and onion and sweat down gently for about 12 minutes, or until golden brown.

2. Add the stock (or water) then bring to a boil.

3. Now add the bouquet garni (if desired you can wrap in a cheesecloth).

4. Bring back to a boil and cook for 10 minutes.

5. At this point remove the bouquet garni. Now whisk in the moringa powder until smooth.

6. Reduce to a simmer and cook for about 20 minutes, or until thickened.

7. Take off the heat and pass through a fine-meshed sieve, pressing down on the vegetables to purée.

8. Turn into a pan and whisk in the cream (or milk).

9. Allow to heat heat through gently, but do not boil.

10. Season to taste with salt and white pepper and serve hot.

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