This year’s holy month of Ramadan falls in the summer, making it challenging for Muslims to observe a 24-hour fast. Muslims who want to maintain a healthy lifestyle should rehydrate after Iftar because fasting leads the body to lose fluids. Soup, a traditional Iftar dish during the holy month of Ramadan, adds variety to every table. It is not only a delicious tradition with a variety of flavors and types, but it also has many health benefits. By beginning Iftar with soup, you can replenish the fluids your body lost while fasting during the day. Also, it helps with digestive health and prepares your digestive system for the other portions of the meal. Moreover, soup is a fantastic source of vitamins, minerals, and other elements that the body requires, particularly during Ramadan when it goes for extended periods of time without eating.
The following soups replace nutrients the body has lost during fasting and are the most recommended during Ramadan.
Lentil Soup:
For the duration of the month of Ramadan, lentil soup is to be placed on the tables at Iftar. It serves as the official Ramadan soup.
Ingredients:
• 1 cup red lentils
• 1 chopped onion
• 2 minced garlic cloves
• 2 tbsp olive oil
• 1 tsp cumin
• 1 tsp paprika
• 4 cups vegetable broth or chicken
• Pepper and salt to taste
• Lemon wedges
Instructions:
- Fry the onion garlic paste in olive oil until the onion is white.
- Sauté for another minute after adding the cumin and paprika.
- Boil lentils and broth.
- Cook for 20-25 minutes.
- Blend the soup until it is smooth.
- Add salt and pepper to your liking.
- Lemon wedges are optional.
Chicken Soup:
A Ramadan Iftar evening meal is best started with a bowl of chicken soup. This soup is commonly cooked during Ramadan.
Ingredients:
• 1 chicken (4 pounds)
• 1 onion
• 3 carrots
• 3 celery stalks
• 2 cloves of garlic
• 2 bay leaves
• 8 cups of water
• Pepper and salt
Instructions:
- Boil the chicken for about 45 minutes.
- Take the chicken out and let it cool.
- The chopped celery, onion, carrots, and bay leaves are added to the pot along with the stock once more. Boil the mixture again for 20 to 25 minutes.
- Separate the chicken bones and skin, then shred the meat.
- As per taste add salt and pepper. Garnish before serving.
Tomato Soup:
One of the most popular foods in the Middle East, tomato soup is another common first item served to break the Ramadan fast. Together with lentil soup, it is one of the customary hearty soups served as an Iftar beginning among Muslims.
Ingredients:
• 1 can (28 oz) crushed tomatoes
• 1 cup chicken or vegetable broth
• 1/2 cup heavy cream
• 2 tsp butter
• 1 chopped small onion
• 2 minced cloves of garlic
• 1 teaspoon of sugar
• 1/2 teaspoon dried basil
• Pepper and salt to taste
Instructions:
- Melt the butter on low heat.
- Cook the paste of onion and garlic until transparent.
- Mix crushed tomato can, chicken or vegetable broth, honey, and dried basil.
- Boil the mixture, and remove the heat.
- Simmer the saucepan with the lid on.
- After taking the pot from the heat, give it some time to cool.
- Blend the soup until smooth.
- Add the heavy cream to the soup.
- Use salt and pepper as per the need.
- Reheat the soup before serving.
Mushroom Soup:
Mushroom soup is a great option for fasting during Ramadan or for quick family meals because it can always be prepared in advance and is simple to put together. Neither the meat nor the vegetables will get overcooked or mushy.
Ingredients:
• 1 pound (450g) of fresh mushrooms
• 1 chopped large onion
• 4 minced garlic cloves
• 4 tablespoons of butter
• 4 tablespoons of flour
• 4 cups (1 liter) of vegetable or chicken broth
• 1 cup (240ml) of heavy cream
• Pepper and salt to taste
• Fresh chopped parsley (optional)
Instructions:
- Melt the butter.
- Saute finely chopped onions for 3 to 5 minutes, or until they are tender and transparent.
- For a further 5-7 minutes, or when the mushrooms have shed their moisture and are soft, add the sliced mushrooms and the minced garlic to the saucepan.
- To thoroughly coat the vegetables, add the flour to the pot and stir well. To get rid of the taste of the raw flour, heat for 1-2 minutes.
- While constantly stirring to prevent lumps, pour the chicken or vegetable broth into the pot. The soup should boil for ten to fifteen minutes, or until it has slightly thickened.
- Blend the soup.
- Add the heavy cream after adding the soup back to the pot. To enable the flavors to mingle, cook it for a further five minutes.
- If necessary, add salt and pepper after tasting the soup.
- If desired, top the heated soup with fresh chopped parsley.
Vegetable Soup:
This vegetable soup is the best choice for vegetarians. Easy to make, easy to serve, and healthy to have.
Ingredients:
• 1 tsp olive oil
• 1 diced onion
• 2 minced garlic cloves
• 2 diced and peeled carrots
• 2 diced stalks of celery
• 1 diced zucchini
• 1diced yellow squash
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Pepper and salt, to taste
• 2 cups spinach or kale chopped
• 1 can (15 oz) rinsed and drained cannellini beans
Instructions:
- Fry the mixture of onion and garlic.
- Do the same to carrots and celery for 5 more minutes.
- Add the tomatoes, yellow squash, and zucchini.
- Add the basil, thyme, oregano, salt, and pepper after adding the vegetable broth. 15 to 20 minutes after bringing the soup to a simmer.
- Cannellini beans should be heated through and the chopped kale or spinach should have wilted by the time they are added. Cook for an additional 5 to 10 minutes.
- Enjoy serving hot.
