Malagasy Leafy Green and Tomato Soup

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A light and nourishing everyday soup from the highlands of Madagascar, gently simmered with leafy greens, ripe tomatoes, and root vegetables in a fragrant broth. This wholesome Malagasy classic is mildly tangy, lightly gingery, and pairs beautifully with a scoop of steamed white rice.

Nutrition Facts

Per serving (estimated)

• 165 kcalCalories
• 7 gFat
• 1 gSaturated Fat
• 22 gCarbs
• 6 gFiber
• 8 gSugar
• 6 gProtein
• 780 mgSodium
• 720 mgPotassium
• 130 mgCalcium
• 3.5 mgIron
• 38 mgVitamin C
• 540 mcgVitamin A

Ingredients

For the flavor base

• 2 tbsp vegetable oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 2 medium ripe tomatoes, diced
• 1 tbsp tomato paste

For the vegetables and greens

• 6 cups vegetable broth
• 2 medium carrots, peeled and sliced into coins
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 medium Yukon gold potato, peeled and cubed
• 4 cups lasopy leaves or baby spinach, rinsed and roughly chopped

For seasoning

• 1 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 small green chili, thinly sliced (optional)
• 1 tbsp chopped fresh parsley or cilantro

Directions

1. Heat the vegetable oil in a large soup pot over medium heat. Add the chopped onion and sauté for 3 to 4 minutes until soft and translucent.
2. Stir in the minced garlic and grated ginger and cook for 30 seconds until fragrant, taking care not to brown the garlic.
3. Add the diced tomatoes and tomato paste and cook for 4 to 5 minutes, stirring occasionally, until the tomatoes break down into a thick, glossy base.
4. Pour in the vegetable broth and add the carrots, green beans, and potato. Raise the heat and bring the pot to a gentle boil.
5. Reduce the heat to medium-low, cover partially, and simmer for 12 to 15 minutes until the carrots and potato are fork-tender.
6. Stir in the chopped leafy greens and the optional green chili, then simmer uncovered for 3 to 5 minutes until the greens are wilted and tender.
7. Season with salt and black pepper, taste, and adjust. Stir in the fresh parsley or cilantro just before serving.
8. Ladle the soup into warm bowls and serve hot, ideally alongside steamed white rice or crusty bread.

Cook’s Notes

• If true lasopy leaves are unavailable, baby spinach, Swiss chard, or tender bok choy are excellent substitutes with a similar mild, slightly sweet character.
• Add a handful of cooked red kidney beans or chickpeas during the last 5 minutes for a heartier, more filling version.
• The flavors deepen overnight, so this soup is even more delicious reheated the next day.
• Choose ripe, in-season tomatoes for the brightest flavor; a pinch of sugar can balance tartness if needed.
• For a richer mouthfeel, finish each bowl with a small drizzle of coconut milk or a squeeze of lime.

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