Vegan Tinola Soup using our Organic Moringa Powder by Annie Leon Guerrero Peter

Recipe for Vegan Tinola Soup using Organic Moringa Powder

• 2 Tbsp. olive oil
• 1 small onion, diced
• 4-6 garlic cloves, finely minced
• 1 2-inch piece of fresh ginger, peeled and thinly sliced
• 3-4 Tbsp. vegetarian bouillon (chicken flavored)
• 1/8 Tsp. cayenne pepper
• 4 oz Butler™ Soy Curls
• 6-8 cups of water
• 2 chayote squash, peeled and cut into small chunks
• 6 cups baby bok choy
• 1/2 small head Savoy cabbage, cut into chunks
• 1 Tbsp. Organic Moringa Powder

Prepare soy curls by placing in a bowl and cover with water. Allow to soak for 10-15 minutes, then drain. 

Warm olive oil in a pan at medium high heat. Saute onion, garlic, ginger, 2 Tbsp. bouillon mix, and cayenne pepper in the olive oil until onions are soft. Add the soy curls. Cover and let simmer for a few minutes as the soy curls absorb the flavors. 

Add water. Stir in 1 Tbsp. bouillon mix, or more if stronger flavor is desired. Add chayote squash and bring to a boil. Reduce heat to medium. When chayote has softened but is still somewhat firm, add bok choy and cabbage. Let cook for one minute, then add Organic Moringa Powder. 

Serve over brown rice and enjoy!

Vegan Tinola Soup with Moringa Powder from vgwellness on Vimeo.