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Ramadan Recipe: Vegan Vegetable Soup
- Publish date: Wednesday، 29 January 2025 Last update: Wednesday، 19 February 2025
Green Vegetable Soup is the perfect light and nutritious dish to enjoy during Ramadan. Packed with healthy vegetables like broccoli, cauliflower, zucchini, and spinach, it's not only comforting but also full of flavor. Paired with creamy coconut milk and served with toasted sourdough bread, it’s the ideal soup to break your fast with! Perfectly vegan and great for Vegan Cuisine Month!
Read More: Ramadan Recipe: Kibbet Raheb
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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This article was previously published on saudimoments. To see the original article, click here
Ingredients of Vegan Vegetable Soup
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- 15 Minutes
- 4 Serving
- 360 Calories
- ½ broccoli head, cut into florets
- ½ cauliflower head, cut into florets
- 1 zucchini, chopped into cubes
- ½ large onion
- 1 green tomato, halved
- 1 medium potato, diced
- 1 whole garlic head
Vegetables to Roast
- 3 tbsp olive oil
- 2 tsp dried thyme
- 2 tsp dried rosemary
- 2 tsp paprika
- Salt and pepper to taste
Spices
- ½ can white beans, drained and rinsed
- 1 cup fresh spinach
- ½ cup fresh parsley leaves
- 2 cups vegetable broth
- 1 can of coconut milk
Soup Base
- Extra coconut milk and olive oil to garnish
- Sourdough bread for serving
To Serve
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Method & Directions of Vegan Vegetable Soup
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- 45 Minutes
- Preheat the Oven
تم نسخ الرابطSet your oven to 200°C to get it nice and hot, ready for the veggies to roast perfectly.
- Prepare the Vegetables
تم نسخ الرابطSpread your veggies—broccoli, cauliflower, zucchini, onion, green tomato, potato, and garlic—on a baking sheet. Drizzle them with olive oil and season with salt, pepper, thyme, rosemary, and paprika. Toss the coat evenly.
- Roast the Vegetables
تم نسخ الرابطPop the veggies in the oven and roast for 40-50 minutes. Stir halfway through until they're tender and caramelized. Once done, let them cool slightly and squeeze the garlic out of its skin.
- Blend the Soup
تم نسخ الرابطTransfer the roasted veggies, squeezed garlic, white beans, spinach, parsley, and vegetable broth into a blender. Blend everything until smooth and creamy for the perfect soup base.
- Heat the Soup
تم نسخ الرابطPour your blended soup into a saucepan, stir in coconut milk, and heat it over medium until warm. Taste and adjust the seasoning as needed.
- Serve
تم نسخ الرابطLadle the soup into bowls, drizzle with more coconut milk and olive oil for richness and serve with toasted sourdough bread for dipping. Enjoy!
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Nutrition Facts of Vegan Vegetable Soup
| Calories | 360 |
|---|
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