WHAT YOU'LL NEED
- 1 tbsp cooking oil
- 1 pc onions, chopped
- 2 cloves garlic, chopped
- 1/2 pc squash, small, cut into small cubes
- 2 cups water
- 1 pc Knorr Beef Cubes
- 1 tsp oregano, chopped
- 1 cup cream
- 1 stalk moringga (malunggay) leaves
NUTRITIONAL INFORMATION
Amount per serving
Protein (g)
2.4g
Energy (kJ)
1391kJ
Energy (kcal)
332kcal
Carbohydrate incl. fibre (g)
5.4g
Carbohydrate excl. fibre (g)
4.7g
Sugar (g)
3.0g
Fibre (g)
0.8g
Fat (g)
34.2g
Saturated fat (g)
19.6g
Unsaturated fat (g)
3.8g
Monounsaturated fat (g)
3.3g
Polyunsaturated fat (g)
0.5g
Trans fat (g)
0.0g
Cholesterol (mg)
84mg
Sodium (mg)
32mg
Salt (g)
0.08g
Vitamin A (IU)
10IU
Vitamin C (mg)
3.3mg
Calcium (mg)
16mg
Iron (mg)
0.25mg
Potassium (mg)
64mg
Total
7.3g
4172kJ
997kcal
16.3g
14.1g
8.9g
2.3g
102.5g
58.9g
11.4g
9.9g
1.5g
0.0g
252mg
95mg
0.23g
29IU
9.8mg
49mg
0.76mg
191mg
Let's Get Cooking
- 1 Get a pot ready and make it nice and hot over medium heat. Pour some oil and throw in the onions and garlic. Toss in the squash and just allow these to sweat for a minute.
- 2 Pour water and bring to a boil then drop the Knorr Beef Cubes and reduce heat to simmer until squash is cooked.
- 3 Sprinkle the oregano and simmer for a minute. Transfer the mixture in a blender and puree until smooth.
- 4 Return the pureed vegetable back to the pot then add cream and moringga. Mix well and allow it to simmer. The best part comes next and that is to taste the soup if it still needs adjustments.
- 5 Now that our dish is done, you can share with the family and savour the delicious flavour of this Quick Moringga Squash Cream Soup Recipe. Have it any day of the week!