And the earth hath He appointed for His creatures
Wherein are fruit and sheathed palm trees,
Husked grain and scented herb.
Which is it of these favors of your Lord
that ye deny?
Prophet Muhammad (pbuh) said: There is blessing in three things: in the early morning meal, in bread and in soup.
This Ramadan, Serve-up a bowl of hearty, warming soup and enjoy the blessings that come with it. Soup has grown into a culinary phenomenon that transcends class as well as culture. Soup is a ubiquitous dish and features in every cuisine around the world from Indonesia to Peru to Iran to Poland. Very little effort is needed to make soups and it’s a quick way of meeting your daily dietary guidelines. Brothy soups are beneficial to those recovering from Eating Disorder.
According to Nestle-Family: Starting with soup at Iftar will replenish the fluids lost in your body while fasting during the day. It also prepares your digestive system for the rest of the meal and helps maintain a healthy digestive system. In addition, soup is a rich source of vitamins, minerals and other nutrients which are essential for the body, especially during Ramadan as it stays for a long period of the day without food.
Eating from the Kitchen of Prophet Muhammad (pbuh). Always eat your Soup with Bread and add one spoon of olive oil mixed with two drops of vinegar to flavor the bread. After noon prayer, the prophet used to take a spoon of olive oil mixed with two drop of apple vinegar with a piece of barley bread. these are very beneficial to health, both olive oil and apple vinegar reduces the amount of cholesterol and the probabilities of cancer., it is scientifically established that olive oil keeps the ends of the hereditary strands safe against old age diseases and the probabilities of catching cancer.**
‘The best of condiments or condiment is vinegar’. hadith
Prophet Muhammad (saws) liked vinegar.
Jabir narrated, “The Messenger of Allah, peace be upon him, took me one day with him to his house. He was served some bread. He asked: ‘Is there any dip?’ They replied ‘No, only some vinegar.’ He said, ‘Vinegar is a good dip.’
Health tip: I always add ½ tsp of Sea Green Granuels to my Soups. A rich nutrient source of vitamins, minerals, essential fatty acids and trace elements
Chickpea and Parsley Soup from Morocco
This is my favourite soup in Ramadan. It’s light, filling and full of goodness. This is a complete meal accompanied by some bread with a light drizzle of olive oil mixed with two drops of Apple Cider Vinegar.
The Prophet Muhammad also once told his followers: “Eat the olive and anoint (yourselves) with it, for indeed it is from a blessed tree.”
225g Chickpeas tinned or raw soaked overnight (Chickpeas canned ones blend better in soups and other dishes, if outer skin is rubbed away with your fingers, although it takes some time, but the final result is much better).
1 small onion
1 bunch fresh parsley (40grams)
30m/2 Tbsp Olive oil and Sunflower Oil mixed
1.2 litres Chicken Stock
½ lemon juiced
Salt to taste
Freshly Ground Pepper to taste
Lemon wedges for garnish
1- Drain the chickpeas and rinse under cold water. If using raw, rinse under cold water and boil them for 1 ½ hour until tender. Drain and peel.
2- Place the onion and parsley in a food processor or blender and process until finely blended.
3- Heat the olive and sunflower oil in a sauce pan and fry the onion mixture for about 4 minutes over a low heat until the onion is slightly softened.
4- Add the chick-peas, cook gently for 1-2 minutes and add the stock. Season well with the salt and the pepper. Bring the soup to the boil, then cover and simmer for 20minutes until the chick peas are very tender.
5- Allow the soup to cool a little and then part-puree in a food processor or blender, or by mashing the chick-peas fairly roughly with a fork, so that the soup is thick but still quiet chunky.
6- Return the soup to clean pan, add the lemon juice and adjust the seasoning if necessary. Heat gently and then serve garnished with lemon wedges and accompanied by fresh crusty bread.
Recipe Taken from: The Classic Encyclopaedia of World Recipes
Moorish Chilled Almond Soup
This soup is exotic in its flavors and takes you back into times of Moorish Spain. It has a seasoning of Prophets , the vinegar and contains perfect blend of olive oil.
“Allah has put blessing in vinegar, for truly it was used by the Prophets before me.”
Narrated by Ayesha, Muslim and Ibn Maja.
According to Bridget Jones, “this soup is a perfect balance of three key ingredients: crushed almonds, garlic and vinegar. In a smooth puree made luscious with oil.”
“And a tree (olive) that springs forth from Mount Sinai, that grows oil, and it is a relish for the eaters” (Quran 23:20).
115g/ day old white bread
115g/ 1 cup blanched almonds
2 garlic cloves, sliced
75ml 5Tbsp olive oil
Salt and ground black pepper
1- Break the bread into a bowl. Pour in 150 ml/ ¼ pint/ 2/3 cup water, leave to soak for 5 minutes, then squeeze dry.
2- Put the almonds and garlic in a food processor or blender and process until very finely ground. Add the soaked white bread and process again until thoroughly combined.
3- Continue to process, gradually adding the oil until he mixture forms a smooth paste. Add the vinegar, followed by 600 ml/1 pint/ 2 ½ cups cold water and process until the mixture is smooth.
4- Transfer the soup to a bowl and season with plenty of salt and pepper. Cover with clear film or a lid and chill for at least 2 hours.
5- Ladle the soup into bowls. Scatter the almonds, halved grapes (optional) and chopped chives over to garnish.
Recipe taken from: 500 Soup Recipes Contributing Editor: Bridget Jones
Healing Chicken Soup with Barley
The ultimate healing soup, this is a one-pot meal providing protein, carbohydrates, vitamins, minerals and trace elements.
The Prophet (Pbuh) recommended Barley to cure griefs of heart and ailments of kidney
Light on the stomach and easy to digest, chicken is the best of fowl meats. It corrects and balances all the essences, is a food that is good for the brain, and improves the complexion.
Extra Virgin Olive Oil 4 Tbsp
Onion 1 large, finely chopped
Carrot 1 large, finely diced
Leek, 1 large, white part only, finely sliced
Chicken Stock, 800 ml
Pot Barley, 2 tbsp, washed
Bay leaves 4
Peppercorns, 6 black
Chicken carcass, 1 skin removed
Peas, 50 g, fresh or frozen
Broad beans, 50g, fresh or frozen
1- Heat the oil in a saucepan and sauté the onion, carrot and leek gently for 5 minutes.
2- Add the stock, barley, bay leaves, peppercorns and chicken carcass.
3- Cover and simmer for 2 hours, skimming away any scum that rises to the surface with a slotted spoon.
4- Remove the pan from the heat and leave to cool.
5- Lift the chicken carcass out, remove any chicken meat from it and return the meat to the pan.
6- Remove and discard the bay leaves.
7- Add the peas and the beans.
8- Return the pan to heat and simmer for 7 minutes.
Recipe by: Micheal Van Straten
Persian Spinach Soup with Lentils
This is a power punch soup packed with fibre, protein, and all the vital vitamins and minerals. Insoluble dietary fiber found in lentils helps prevent constipation and other digestive disorders like irritable bowel syndrome and diverticulosis. Lentils used in the soup provide excellent amounts of minerals, our B-vitamins, folate, magnesium, and protein. The soup contains many ingredients from the kitchen of Prophet Muhammad (pbuh).
It is said that Rasulullah, the Prophet Mohammad (saw), fed his followers with yogurt when they became ill (Eltean, p.2.).
This easy soup is based on ashe reshteh, an Iranian dish that’s usually eaten at the Persian New Year for good luck. Using frozen spinach instead of fresh speeds the cooking time and allows you to use a smaller pot but feel free to substitute 2 cups steamed fresh spinach. This soup tastes even better the next day.
- 2 Tbs. olive oil
- 2 medium onions, diced (about 2½ cups)
- ¼ cup lentils
- ½ tsp. turmeric
- 3½ cups low-sodium vegetable broth
- 10 oz. frozen chopped spinach, thawed and drained
- 3 green onions, finely chopped (about ½ cup)
- 2 oz. fettuccine, broken into 1-inch lengths (about ⅓ cup)
- 1 cup plain nonfat yogurt
- 1 Tbs. chopped mint
1. Heat oil in large saucepan over medium-high heat. Add onions, and cook 15 minutes, or until browned, stirring occasionally. Transfer ¼ cup onions to small bowl to cool.
2. Add lentils and turmeric to pot, and sauté 1 minute. Stir in vegetable broth and 3½ cups water, and bring to a boil. Reduce heat to medium-low, and simmer 10 minutes. Add spinach and green onions, and cook 20 minutes more. Stir in pasta, and cook 10 minutes, or until al dente. Season with salt and pepper.
3. Stir yogurt and mint into reserved onion. Season with salt and pepper. Ladle soup into bowls, and serve with dollops of yogurt mixture.
Recipe Taken From: http://www.vegetariantimes.com/recipe/persian-spinach-soup-with-lentils/
Thick Barley and Vegetable Soup
The Prophet (s.a.w.s.) always gave a soup made from barley to anyone suffering from the pain of fever. ‘
Hazrat Aisha Siddiqua (R.A). Whenever anyone complained of loss of appetite to the Prophet (Pbuh). He ordered to use Talbina and stated “By Allah who hold my life, this removes the dirts of your abdomen as one of you removes the dirt of your face by washing it”
Vital Statistics: This soup provides plenty of vital nutrients. Pot barley is rich in fibre, calcium, potassium and B vitamins.
Extra-Virgin Olive Oil 2tbsp
Onion 1 large, finely chopped
Carrot 1 large, trimmed and peeled, unless organic finely cubed
Leek 1 large, very finely diced
Vegetable Stock 1 litre (13/4 pints)
Bay leaves 3
Pot Barley 5 tbsp
Parsley 1 large handful, chopped
1- Heat the oil in a large saucepan and sweat the onion, carrot and leek gently for 5 minutes
2- Add the stock and bay leaves.
3- Bring to the boil and add the barley
4- Turn the heat down and simmer for about 1 hour.
5- Remove the bay leaves.
6- Serve with the parsley sprinkled on top.
Recipe Taken from: Super Food, Super Juice and Super Health by Michael van Straten.
Super Healthy Green Soup
I love this soup, it’s full of goodness and all the beautiful greens, spinach, broccoli and peas. It’s super light on stomach, aids in digestion and Protein in peas helps you to feel full for longer. Serve with a piece of bread. I had this soup so much when I was recovering rom my ED.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: Serves 4 – 6
- 3 cups broccoli crowns
- 2 tablespoon olive oil, plus more to garnish (optional)
- 1 (10 oz) package frozen spinach
- 1 (10 oz) bag frozen peas
- 1 shallot, diced
- 2 garlic cloves, minced
- 1½ cups chicken or vegetable broth
- 1½ cups filtered water
- Salt & pepper to taste
- Chili flakes to garnish (optional)
- Preheat the oven to 425 degrees F. Spray a baking pan with non-stick cooking spray and set aside.
- Toss broccoli with 1 tablespoon olive oil, sprinkle with salt and pepper, and add to the baking sheet. Roast for 15 – 20 minutes, until broccoli has softened and browned. Rotate half way through.
- While the broccoli is roasting, heat the remaining 1 tablespoon of oil in a large sauce pan over medium heat. Add garlic and shallot and saute until fragrant, 2 – 3 minutes. Add the spinach, peas and liquid and bring to a boil, stirring constantly until spinach has thawed. Season with salt and pepper. Turn down to a simmer and cover.
- When broccoli is done, add to the pot and keep covered for another 5 minutes.
- Remove the soup from the heat and, in batches, blend on high until smooth. Return to the pot, season with additional salt and pepper to taste.
- Serve immediately. Garnish with a drizzle of oil or chili flakes.
Recipe Taken From: http://www.queenofquinoa.me/2013/01/super-healthy-green-soup-vegan/