Moringa gives off similar characteristics to seaweed and spinach which pairs perfectly with seafood. We have used Moringa to create this vegetal soup and finished it with potatoes and seafood. It is our version of a seafood chowder. Perfect for that light lunch or dinner, just make sure you don't forget thr squeeze of lemon to add that citrus flavor!
Simmer 1 vegetable stock cube with 17 Cups of water.
Heat a 5 Liter pot (21 Cups) with a splash of olive oil and gently cook down the shallots and garlic for 2-3 minutes, being careful not to brown.
Add the artichoke and half of the diced potato to the pot and cook for another 2-3 minutes.
Pour in the vegetable stock and bring to the boil. Reduce the heat to medium and simmer for about 10-12 minutes, or until artichokes are tender.
Boil the second half of the diced potatoes on their own and set to the side.
Add the kale to the soup, then place the soup in a blender and blend on high. Pour in the Moringa (and salt to taste) and continue to blend for 2-3 more minutes.
While the soup in blending heat a frying pan on high heat and add a splash of olive oil.
Place the scallop in the pan and cook for 1 minute on both sides until you have a nice golden color. Place the scallop in the serving bowl with the steamed mussel and boiled diced potato. Pour the soup over the scallop, muscles, and potatoes and serve with a squeeze of fresh lemon juice, and enjoy!