| Prep: 10 mins | Cook: 20 mins – 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 100 | 7g | 1g | 8g |
| sugars | fibre | protein | salt |
| 2g | 1g | 2g | 0.5g |
Papaya Leaves Soup is one of those recipes that I find endlessly fascinating and deeply nourishing. I have always cherished the way food can bridge cultures, and this dish embodies that beautifully. Growing up in California with my Gujarati heritage, I was always surrounded by a plethora of fresh, vibrant ingredients. Papaya leaves were often used in traditional remedies in my household, especially for their reputed health benefits like boosting immunity and aiding digestion.
A Bridge Between Cultures
This soup seamlessly blends West Coast ingredients with Indian culinary traditions, creating a harmonious dish that feels both familiar and exotic. The use of turmeric and cumin brings in the warmth and depth typical of Gujarati cuisine, while the bright lemon juice and fresh cilantro add a zesty, Californian touch. The combination is truly greater than the sum of its parts.
Health Benefits
Beyond its wonderful taste, Papaya Leaves Soup offers myriad health benefits. Papaya leaves are known for their potential to boost platelet counts and detoxify the body. With a foundation of vegetable broth, this soup is also packed with essential nutrients and is low in calories, making it an excellent choice for those looking to maintain a healthy diet. The inclusion of anti-inflammatory ingredients like turmeric and ginger adds another layer of healthfulness, potentially aiding in digestion and reducing inflammation.
What I find particularly exciting is how versatile this Papaya Leaves Soup can be. It stands beautifully alone as a light starter but also pairs excellently with dishes like Quinoa Salad or Grilled Vegetables. If you are looking to create a full meal that’s as healthy as it is flavorful, this soup is an excellent choice.
On a personal note, the first time I made this soup for my family, I was met with delighted smiles and requests for second helpings. Even my two young sons, who can be quite picky, enjoyed it immensely. It’s become a staple in our household, especially during colder seasons or when anyone feels under the weather. I hope it brings the same warmth and comfort to your table as it does to ours.
What You’ll Need
- 2 large papaya leaves, washed and chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 2 tablespoons olive oil
- 6 cups vegetable broth
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- Salt to taste
- Black pepper to taste
- 1 tablespoon lemon juice
- Chopped fresh cilantro for garnish
Method
Step One
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and aromatic.
Step Two
Add the chopped papaya leaves to the pot and sauté for another 5 minutes, allowing the leaves to wilt slightly.
Step Three
Pour in 6 cups of vegetable broth and stir to combine. Bring the mixture to a boil.
Step Four
Add 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, salt, and black pepper to taste. Stir well to incorporate the spices.
Step Five
Reduce the heat to low and let the soup simmer for 20-25 minutes, allowing the flavors to meld together.
Step Six
Once the soup has simmered, turn off the heat and stir in 1 tablespoon of lemon juice.
Step Seven
Serve the soup hot, garnished with chopped fresh cilantro.
