5 easy and healthy recipes to make Ramadan soup

Since fasting people lose fluids during fasting, they need to hydrate their bodies well after iftar to keep a healthy lifestyle, and starting with soup or broth at iftar after a long day of fasting is great because it replaces those lost fluids.

Soup or broth is a traditional dish on the Ramadan table. It comes in many styles and varieties, so it adds variety to the holy month's table. It also adds lots of nutrients and vitamins and minerals And the important health benefits for the body.

In this article, we will learn how to make the best 5 types of healthy soups suitable for Ramadan.

1. Chicken Soup

Soup is considered chicken An ideal start for the iftar meal during Ramadan, this soup gives you a great appetizer especially if you have some broth and chicken breast to make it.

-Ingredients

• ½ kg of chicken pieces.
• 2 medium-sized grated onions.
• ⅓ cup of vermicelli.
• ⅓ cup of canned chickpeas. You can use raw chickpeas but they must be soaked in water overnight.
• 2 tablespoons of vegetable oil.
• 1 tablespoon of ghee or butter.
• 1 big pinch of cinnamon.
• Salt and black pepper to taste.
• 2 egg yolks.
• 2 tablespoons of finely chopped parsley.
• 1 tablespoon of lemon juice.
• 1.5 liters of water.

-Preparation Method

1. In a pot on the stove, add oil, ghee, chicken, onion, cinnamon, salt, and pepper. Cover and cook the chicken on medium heat for 5-10 minutes.
2. After 5-10 minutes, add 1 liter of water (4 cups) to the chicken, cover and let the chicken cook on high heat until done, about 30 minutes.
3. Once the chicken is cooked, add ½ liter of water (2 cups), vermicelli, and canned chickpeas to the chicken. Cover and cook all ingredients for another 5 minutes.
4. If you're using dried chickpeas soaked overnight, add them in the second step with the chicken, not in the third with the vermicelli.
5. Add ⅓ cup of soup with the egg yolk, and whisk the mix with lemon juice and parsley.

2. Lentil soup

You can serve soup lentil daily at the breakfast table during Ramadan. It's considered the official Ramadan soup in Palestine and the Middle East, as lentils are the main ingredient in many Levant dishes.

Lentils are a great food. They are legumes rich in fiber, protein, and vitamin C, plus low in calories. So they are especially good for people following vegetarian diets.

-Ingredients

• ¼ cup of olive oil.
• 1 cup finely chopped onion.
• 1 cup red lentils, well washed.
• 2 salty vegetable stock cubes.
• 1 tablespoon cumin.
• 1 teaspoon turmeric.
• ½ lemon, juiced.
• Parsley for garnish.

-Preparation method

1. In a pot over medium heat, put the olive oil and add the onion, stirring until it turns light brown.
2. Add the lentils and stir with the onion for a minute or two.
3. Add the vegetable broth and 6 cups of water or broth.
4. Cover the pot and let it cook on low or medium heat for about an hour until the lentils are very soft or creamy.
5. After cooking, add cumin, turmeric, and salt to taste, and squeeze half a lemon.
6. Blend the whole mixture using an electric blender to make a thick and creamy soup.
7. Garnish with parsley and serve hot.

3. Indonesian chicken soup

Indonesian soup is a yellow soup with a great taste, often served with boiled quail eggs and chicken meat. This soup is thick and filling, making it a good dish for breakfast.

-Ingredients

• 1 ¼ kg of whole chicken cut into 4 pieces.
• 2 liters of water (4 cups).
• 2 whole lemongrass stalks cut into quarters.
• 4 kaffir lime leaves.
• 6 garlic cloves sliced thin.
• 1 ½ teaspoons sea salt.
• 3 pieces of French leek, finely chopped.
• A 5 cm piece of fresh ginger, peeled and well grated.
• 1 ½ teaspoons of cumin.
• 1 ½ teaspoons of ground coriander.
• 1 teaspoon of whole black pepper.
• 2 tablespoons of rice bran oil.
• 100 grams of cellophane noodles.
• 2 leeks, cut into thin slices.
• 1 boiled eggs, peeled and sliced.
• 65 grams (1 cup) bean sprouts.
• ¼ cup fresh coriander leaves.

-Preparation method

1. Put the chicken in a pot with water, lemongrass, lime leaves, half the garlic, and salt. Bring to a boil over medium heat. Then lower the heat and let it simmer gently for 25-30 minutes until the chicken is cooked.
2. After the chicken is cooked, move it to an empty plate keeping the broth.
3. Remove the skin and bones from the chicken, chop it, and set it aside.
4. Use a mortar and pestle to grind the French leek, ginger, and the other half of the garlic into a coarse paste.
5. Add cumin, ground coriander, and whole pepper. Grind them and stir with turmeric.
6. Heat the oil in a pot over medium heat.

Cook the French leek mixture, stirring, for 3 minutes or until fragrant.

7. Add the reserved cooking liquid to the mix, bring to a boil on high heat, reduce to medium and let it cook for 5 minutes to blend flavors.
8. Strain the mixture through a fine sieve into a large bowl to separate solids from the broth.
9. Cook the cellophane noodles following the package instructions.
10. Divide the pasta between plates, add chicken and leek on top, pour broth over, cover with boiled eggs, bean sprouts, and fresh coriander, then serve.

4. Tomato soup

Tomato Soup It's another typical meal to break the fast, and one of the most popular dishes in the Middle East.

-Ingredients

• 4 pieces Tomatoes Large, grated.
• 1 green pepper, finely chopped.
• 1 garlic clove.
• 2 tablespoons of olive oil.
• 50 grams of vermicelli.
• 1 tablespoon of tomato paste.
• 6 cups of hot water.
• 1 teaspoon of paprika.
• 1 teaspoon of dried mint.
• 1 ½ teaspoons of salt.

-Preparation method

1. Heat the oil in a pot over medium heat, add the garlic and stir until it turns slightly golden, then add the green pepper and paprika, stir the mix for 3-5 minutes until the pepper cooks.
2. Add the grated tomatoes to the peppers and cover for 10 minutes until the tomatoes turn dark red.
3. Whisk the tomato paste with a cup of water using a whisk or mixer and add it to the soup, then cover and leave it for another 5 minutes.
4. Add 5 cups of boiling water to the soup, raise the heat to high, let it boil, then gradually stir in the vermicelli.
5. Keep the pot covered for 3 minutes, turn off the heat, add the dry mint and cover the pot for another 3-5 minutes before serving.
6. You can sprinkle some crumbled goat cheese or shredded cheddar or toast bread with olive oil, sesame seeds, black pepper, and thyme.
7. Because of the vermicelli the soup can thicken, so if it cools and you put it in the fridge, next day you can thin it with hot water and boil it again, adjusting salt and spices.

5. Mushroom soup

Soup is considered mushroom great for Ramadan, or for quick regular meals, because it's made fast, and you can always prepare it ahead. It has no meat or vegetables that need long cooking.

-Ingredients

• 4 big tablespoons of butter.
• 1 medium onion.
• 2 cloves of crushed garlic.
• 1 ½ cups of sliced mushrooms.
• 4 cups of chicken broth.
• 3 celery stalks.
• 1 medium carrot.
• 1 tablespoon of parsley.
• 2 tablespoons of flour.
• Salt and pepper to taste.

-Preparation method

1. In a medium deep pan, put 2 tablespoons of butter over medium heat, add onion and garlic, and stir until they turn yellow.
2. Add the mushrooms and stir for two minutes.
3. Add the carrots and celery and stir.
4. Add the parsley, broth, pepper, and salt and stir.
5. After the mixture boils, lower the heat and leave it for 15 minutes.
6. In another small pot, melt the remaining butter, add the flour, and stir constantly to avoid lumps.
7. Add a cup of soup to the butter and flour mix, whisking until the mix is smooth.
8. Strain the flour mix and pour it over the soup pan with the mushrooms, whisk well till it thickens, leave it till the soup starts boiling and thickens.
9. Remove the soup from heat and serve immediately.
10. You can add 2-4 spoons of cream after taking it off the heat to add taste and flavor to the soup.

Article source:-1.