Seasonal Recipes

Vegetable Soup

Vegetable Soup Ramadan Recipe

vegetable soup



  • 1 large or 2 medium onions, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 5 cloves garlic, minced


Sauté these in olive oil and a pinch of salt until translucent, ten minutes or so. (If you’re adding a soup bone, add it now, cover with liquid and simmer quietly for a couple of hours before adding herbs and additional veggies.) This is a good time to decide about the soup’s flavor theme, a curried Indian version, spicy Mexican or Italian. These are by no means authentic versions of traditional Indian, Mexican or Italian soups, but a way to use what you have to make a soup with panache. My mom’s was simply her own, perhaps her mother’s, imbued with stock from beef bones and often barley; add cooked rice or quinoa, almost any grain you prefer.
After the chosen herbs have been stirred into the sauté mix add 6 – 8 (or more) cups of any combination of vegetables you like, chopped and diced relatively uniformly. I wouldn’t recommend adding dark red beets, which will lend their hue to the entire pot of soup. Add water, vegetable, chicken stock or a combination, and a can of tomatoes if that fits. Liquid should cover vegetables by one or two inches. Season with salt and bring it all to a gentle simmer. Add more liquid if needed.
Cook with the lid on for about 30 minutes, until vegetables are tender. Adjust seasonings and add other ingredients that fit your soup’s theme: rice, pasta, beans, coconut milk . . . whatever. My own version included herbs that are alive and well in the garden right now, rosemary, thyme and bay, also some Cannellini beans, and all the vegetables I could get my hands on: after the onion, celery, carrot, garlic sauté, I added potatoes, sweet potatoes, rutabagas, kale, cabbage, fennel and tomatoes. No meaty soup bones this time.


vegetable soup 1

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