Ramadan Recipe: Tomato Vegetable Soup
This hearty vegetable soup is a nourishing and comforting dish perfect for Ramadan. Made with a flavorful tomato base, it features cubed vegetables simmered until tender, creating a warm and wholesome meal. Light yet satisfying, this soup is a great way to start iftar, providing essential nutrients and hydration after a long day of fasting.
Read More: Ramadan Recipe: Ratatouille
This recipe was crafted by our esteemed culinary advisor, Chef Sarah.
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Ingredients of Vegetable Soup
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- 15 Minutes
- 6 Serving
- 159 Calories
- 1 onion, chopped
- 3 garlic cloves
- 2 tbsp olive oil
- 2 medium zucchinis, chopped
- 2 medium potatoes, peeled and chopped
- 1 large carrot, chopped
- 1 can corn, drained and washed
- 3 large tomatoes, grated
- 2 tbsp tomato paste
- 4 cups hot water
- Salt and pepper to taste
- 2 tbsp chicken broth powder
Vegetable Soup
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Method & Directions of Vegetable Soup
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- 30 Minutes
- Prepare the Veggies
تم نسخ الرابطFirst, wash and chop your vegetables into small cubes – peeling the potatoes and carrots as well. Grate the tomatoes and set everything aside.
- Cook the Onions and Garlic
تم نسخ الرابطIn a large pot, heat the olive oil then add onions and cook until translucent. Then, add the garlic and sauté for 1-2 minutes.
- Sauté the Chopped Veggies
تم نسخ الرابطNow, add the cubed veggies and sauté them with the onion and garlic for 3-4 minutes. Then, transfer the corn, grated tomatoes and tomato paste into the pot and stir for 1-2 minutes.
- Add Water and Seasonings
تم نسخ الرابطPour the water over the veggies and season with salt, pepper, and chicken broth powder. Bring to a boil then reduce heat, cover and allow to simmer for 30 minutes.
- Serve and Enjoy
تم نسخ الرابطAt this point you can blend the soup – but it would be more flavorful if you kept the veggie chunks as they are. For an extra kick, serve with a drizzle of siracha sauce or any hot sauce you prefer.