These soul-warming soups are made to nourish both body and spirit during Ramadan, offering comfort, balance, and mindful nourishment from sunset to sunrise.
Hearty Creamy Shiitake Soup
Serves 2 - 4 | Prep: 10 min | Cook: 15 min
Ingredients:
- Dried Shiitake Mushrooms
- Onion
- Shallots
- Garlic
- Fresh Thyme
- Vegetable broth
- Coconut milk
Instructions:
Sauté onions, garlic, and shiitake mushrooms until soft and browned. Add broth and herbs, simmer until tender, then blend if desired. Finish with cream (or coconut milk), adjust seasoning, and heat through before serving.
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Tomato Oat Soup
Serves 2 - 4 | Prep: 5 min | Cook: 15 min
Ingredients:
- 2 tablespoon olive oil
- 1 onion, finely diced
- 1-2 garlic cloves, crushed
- 2-3 tablespoon tomato paste start with 2, add more as needed once the water is in
- 3 cups water
- 1 cup of vegetable stock
- 1/2 cup of oat flakes
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon cumin powder
- 1/2-1 teaspoon salt
- 1/4-1/2 teaspoon black pepper
- Pinch of cinnamon
Instructions:
Sauté onion, garlic, and tomato paste in olive oil until soft, then add spices and cook until fragrant. Add water, stock cube, and oats, bring to a boil, and simmer until the oats are tender and the soup thickens. Adjust with more water if needed and serve hot.
Creamy Chickpea Soup
Serves 2 - 4 | Prep: 10 min | Cook: 20 min
Ingredients:
- 4 tbsp extra virgin olive oil
- 1 onion
- 4 cloves garlic
- 2 carrots
- 1 leek
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1 can garbanzo beans / chickpeas
- 100 grams of fresh bagged spinach
- sea salt & black pepper
Instructions:
Sauté chopped vegetables in olive oil until lightly softened, then add spices and set aside. Blend chickpeas into a smooth purée, combine with the vegetables, and blend again. Gently reheat the mixture with water to reach a creamy soup consistency. Separately sauté spinach until wilted, then serve the soup topped with spinach and chickpeas.
