Delicious soups for Ramadan

June 1st, 2018

As the body loses liquids during Ramadan fasting, rehydration after Iftar is important to maintain a healthy lifestyle. Soup, a traditional dish at Iftar, adds variety to every table and is a delicious tradition, with many health benefits. Maggi gives you some amazing soup recipes to try this Ramadan.

Barley with Beef & Mushroom Soup

Level: easy

Cooking Time: 25 mins

Ingredients:

1 tablespoon vegetables oil

1 cup fresh mushroom, cut into quarters

¼ cup pearled barley

5 cups water

150g beef, cut into small cubes

1 sachet MAGGI 11 Vegetables Soup

Preparation:

Heat oil in a medium non-stick saucepan, add and cook beef and mushroom for 4-5 minutes or until beef is brown. Add barley and water, then bring to boil. Cover and simmer on low heat for 10 minutes.

Add MAGGI 11 Vegetables Soup; stir regularly and simmer on low heat for another 10 minutes.

Chicken and Pasta Soup

Prep Time: 5 min

Cooking: 15 min

Serves: 4

Ingredients:

• 1 medium carrot, diced

• 1 tsp. vegetable oil

• 4 cups water

• 1 cup elbow macaroni

• 1 sachet MAGGI® Chicken Noodle Soup

• 1 cup cooked chicken breast, shredded

• 1-2 tbsp. fresh coriander leaves, chopped

Directions:

1. Sauté carrots in vegetable oil until slightly golden. Add water and bring to boil.

2. Add macaroni, chicken and MAGGI® Chicken Noodle Soup, and simmer over medium heat until pasta is soft.

Garnish with fresh coriander leaves and serve with bread.

Creamy Cauliflower Soup with Mint Pesto

Cooking: 20 min

Serves: 6

Ingredients:

For soup:

• 1 small cauliflower, cut into small florets

• 2 tsp. vegetable oil

• ¼ tsp. cumin, grounded

• 4 cups water

• 1 pack MAGGI® Cream of Chicken Soup

For mint pesto:

• ½ cup fresh mint leaves, stock removed

• 2 cloves fresh garlic, chopped

• 1 tbsp. extra virgin olive oil

Directions:

1. In a deep pan, sauté cauliflower in vegetable oil until slightly golden.

2. Sprinkle cumin, add water and MAGGI® Cream of Chicken Soup, bring to a boil and simmer for 5-10 minutes.

3. Meanwhile, prepare pesto in a food processor by combining all ingredients to a paste.

4. Serve soup in a bowl and drizzle the mint pesto on the top.

MINESTRONE SOUP

Prep Time: 5 min

Cooking: 10 min

Serves: 4

Ingredients:

• 1 tsp. olive oil

• 1 small potato, diced into small cubes

• 1 small carrot, diced into small cubes

• 1 cup white beans, pre-cooked

• 1 sprig rosemary

• 1 litre water

• 1 pack MAGGI® Tomato Noodle Soup

Directions:

1. In a medium pot, heat olive oil. Add potato and carrots and sauté until golden and soft.

2. Add beans, rosemary and water and bring to a boil.

3. Add MAGGI® Tomato Noodle Soup and simmer for 5 minutes.

4. Serve with sliced bread.

Roasted Garlic and Broccoli Soup

Prep Time: 10 min

Cooking: 10 min

Serves: 4

Ingredients:

• 4 cups water

• 1 sachet MAGGI® Excellence Broccoli Soup

• 1 medium-sized garlic

• ½ tsp. sugar

• ½ tsp. black pepper

• ½ tsp. rosemary

Direction:

1. Roast garlic in oven, sprinkled with rosemary, sugar and black pepper.

2. Mash garlic and add to water. Add MAGGI® Excellence Broccoli Soup and simmer over medium heat until soup is done.

3. Serve hot.

Seven Beans Soup

Ingredients:

2 spring onions, chopped

¼ cup red lentils

¼ cup brown lentils

¼ cup yellow lentils

¼ cup rice

¼ cup dhal

¼ cup dried chickpeas

¼ cup barley

1 sachet MAGGI Excellence Cream of Spinach Soup

Method:

1. Heat 6 cups of water and add in the chickpeas. Keep cooking for 15 minutes.

2. Add the lentils and stir. Keep cooking for additional 10 minutes.

3. Add the rice and stir for 5 minutes before adding the MAGGI Excellence Cream of Spinach Soup.

4. Simmer the soup for 10 minutes, then serve hot.

Spinach Melt Soup

Prep Time: 10 min

Cooking: 10 min

Serves: 2

Ingredients:

• 2 cups water, room temperature

• 1 sachet MAGGI® Excellence Cream of Spinach Soup

• 2 Italian breadsticks

• 2 tbsp. mozzarella cheese, grated

Directions:

1. Prepare soup by combining MAGGI® Excellence Cream of Spinach Soup and water, bring to a boil and simmer over medium-low heat for 5 minutes.

2. Divide soup between 2 ovenproof soup bowls, place a breadstick on top and sprinkle 1 tbsp. cheese over each breadstick.

3. Place bowls in the oven under the grill to melt cheese. Serve immediately.

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