Hey warriors! Here are four simple and delicious Ramadan soup recipes that are perfect for iftar or any time you’re craving something cozy and comforting. These soups aren’t just tasty; they’re also packed with nutrients to keep you energized throughout the month of fasting.
Recipes:
VEGAN HARIRA SOUP
1 onion, quarters
1 chickpea can with aquafaba
200g green lentils
1 chopped tomato can
1 carrot, chopped
1/2 celery stick, small chop
1/4 cup chopped parsley
1/4 cup chopped coriander, plus more for garnish
1 tbsp arrowroot powder (or cornstarch)
1 tbsp cumin
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp turmeric
4 cups water, plus 2 tbsp
2 tbsp tomato paste
Pinch of saffron
3 tbsp vermicelli
1 vegetable stock cube
1/4 tsp black pepper
Salt to taste
Avocado oil
Lemon wedges for serving
Blend onion and tomatoes using a food processor.
Heat avocado oil and sauté spices. Add washed green lentils and cook for 5 minutes. Add tomato and onion mixture, 3 cups water, vegetable stock cube, carrots, celery, coriander, parsley and saffron. Bring to a boil, cover and reduce heat and cook for 30 minutes.
Add chickpeas with aquafaba, arrowroot powder slurry (mixed arrowroot powder with 2 tbsp water to make slurry), and tomato paste mixed with 1 cup water. Allow to cook for an additional 10 minutes.
Add vermicelli and cook for a few minutes or until tender.
Garnish with coriander and serve with lemon wedges.
CORN SOUP
2 cups corn
1 onion
2 garlic
Half celery stick (2 tbsp chopped)
1 carrot
2 cups water or more
1 tbsp vegetable stock paste or 1 cube
1 cup chopped mushrooms
1 potato, chopped
1/4 tsp black pepper
1 tbsp avocado oil
Salt to taste
LENTIL SOUP
1 cups (190 g) dried red lentils
4 cups water
1 onion, chopped
1 carrot, chopped
1 small potato (about 70g) chopped, bulgur or brown rice
1 tbsp avocado oil
½ tsp cumin
½ tsp turmeric
Salt & pepper
Lemon wedges and caramelized onions for serving
Topping
3-4 onions, thinly sliced
Avocado oil spray
Place red lentils in a strainer and wash under water several times until the water clears up from cloudy to clear.
In a pot, brown the chopped onions then add the lentils, carrots and potato (or rice), and stir for a few minutes. Add salt, spices and water. Bring to a boil then cover and reduce heat and simmer for 30-40 minutes. Stir occasionally. Once cooked, use a hand blender, blend to desired consistency. Serve with lemon wedges and caramelized onions.
PUMPKIN SOUP
1 pumpkin, cut into quarters
1 garlic head
1 whole onion
1/2 cup low fat coconut milk
3 cups vegetable broth
2 tbsp liquid sweetener (date syrup, maple syrup or other)
1/2 tsp cinnamon powder
1/4 tsp nutmeg powder
salt & pepper to taste
garnish with coconut milk and parsley leaves
Cut pumpkins into quarters. Add olive oil & salt. Add a whole onion and garlic head and roast at 220 degrees Celsius (425 F) for 45 mins to 1 hour. Let it cool then scoop out and add all to a blender and purée. Then transfer to a pot. Add coconut milk, vegetable broth, liquid sweetener and seasoning. Cover and cook. Garnish with coconut milk & parsley.
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