Ramadan, the holy month of fasting and spiritual reflection for Muslims worldwide, is a time of self-discipline, gratitude, and communal togetherness. With the arrival of Ramadan comes a plethora of traditional dishes that hold special significance during this sacred time. Amongst these dishes, Ramadan soups hold a cherished place, not only for their nourishing properties but also for the comfort and warmth they bring to iftar (the evening meal to break the fast). In this article, we will explore the art of preparing delicious Ramadan soups that are not only hearty and nutritious but also easy to make for the whole family to enjoy.

Lentil Soup:
Lentil soup is a staple during Ramadan, known for its rich flavors and high nutritional value. To prepare this comforting dish, follow these simple steps: Ingredients:
1 cup red lentils, 1 onion (chopped), 2 cloves of garlic ( minced), 2 carrots (diced), 2 tomatoes (chopped), 4 cups vegetable or chicken broth, 1 teaspoon cumin, 1 teaspoon turmeric, salt, and pepper to taste. Rinse the lentils thoroughly and set aside. In a large
pot
, heat some oil and sauté the onions and garlic until they turn translucent.
Add the carrots and tomatoes, and cook for a few minutes until they soften.
Stir in the lentils, cumin, turmeric, salt, and pepper.
Pour in the broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes until the lentils are tender.
Use an immersion blender or a regular blender to puree the soup to your desired consistency.
Serve hot with a squeeze of lemon juice and garnish with fresh herbs.
Harira Soup:
Harira is a traditional Moroccan soup that holds a special place during Ramadan, often enjoyed to break the fast. Here's how you can prepare this flavorful soup: Ingredients: 1 cup
cooked chickpeas, 1 onion (finely chopped), 2 cloves of garlic (minced), 1 tablespoon olive oil, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground turmeric, 1 teaspoon paprika, 1 cup chopped tomatoes, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh parsley, 1/4 cup lentils, 2 tablespoons flour, 4 cups vegetable or chicken broth, salt, and pepper to taste.
In a large pot, heat the olive oil and sauté the onions and garlic until golden.
Add the spices (ginger , cinnamon, turmeric, and paprika) and cook for another minute to release their flavors.
Stir in the tomatoes, cilantro, and parsley, and cook for a few minutes until the tomatoes soften.
Add the lentils, chickpeas, and flour, mixing well to coat the ingredients.
Pour in the broth and bring the soup to a boil. Reduce the heat and simmer for approximately 30 minutes until the lentils are cooked through.
Season with salt and pepper according to your taste.
Serve the harira soup hot, accompanied by dates or traditional Moroccan bread.
Chicken and Vegetable Soup:
For a heartier option, a chicken and vegetable soup is a wholesome choice for Ramadan. Here's a straightforward recipe:
Ingredients: 1 pound chicken breast (boneless, skinless), 1 onion (chopped ), 2 cloves of garlic (minced), 2 carrots (diced), 2 potatoes (peeled and diced), 1 cup chopped green beans, 4 cups chicken broth, 1 teaspoon dried thyme, 1 teaspoon dried oregano, salt, and pepper to taste.
In a large pot, place the chicken breast, chopped onion, and minced garlic. Add enough water to cover the chicken.
Bring the pot to a boil, reduce the heat, and simmer for approximately 20-25 minutes until the chicken is cooked through.
Remove the chicken from the pot, shred it using two forks, and set it aside.
Return the pot to the stove and add the carrots, potatoes, green beans, chicken broth, dried thyme, and dried oregano.
Season with salt and pepper as desired.
Simmer the soup for another 20 minutes until the vegetables are tender.
Add the shredded chicken back into the pot and cook for an additional 5 minutes.
Adjust the seasoning if needed and serve the chicken and vegetable soup hot with a side of warm bread.