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Healthy soup varieties for ramadan

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Healthy soup varieties for ramadan

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Eat healthy and stay healthy this Ramadan. Here are some healthy soup varieties which you can try it out.

Eat healthy and stay healthy this Ramadan. Here are some healthy soup varieties which you can try it out.

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Healthy soup varieties for ramadan

  1. 1. WHY SOUP IS A GOOD CHOICE FOR RAMADAN
  2. 2. WHAT IS SOUP  Soup is a primarily liquid food, generally served warm or hot.  Made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid.  Soups are a great use for left-overs, and some freeze well for a healthy, preservative-free instant meal.
  3. 3.  Tomato soup is one of the most liked dishes in the Middle East.  It is a typical first course meal to break the fast during Ramadan.  Starting with soup at Iftar will replenish the fluids lost in your body while fasting during the day.
  4. 4. TYPES  Clear soups  Broth soups  Consommés  Thick soups  Bisques  Chowders
  5. 5. Clear Soups  Most clear soups include broths and bouillons made from meats, fish or vegetables.  classifications of clear soups are bouillon and consommé.  There are also consommés, which are stock or broths that are clarified to remove impurities.
  6. 6. Broths  Broths are prepared by simmering flavouring ingredients in a liquid over a long period of time.  Broths are designed to be fully flavoured and fully seasoned.  Broth can be served with a vegetable or meat garnish.
  7. 7. Consommés  A consommé is probably one of the more complicated types of soup to be able to create.  Consommé clarify it by simmering it gently with ingredients that attract the clouding particles within a stock.  After simmering, the consommé is carefully strained through several layers of cheesecloth to remove any trade of impurities.
  8. 8. Thick Soups  Generally two different types of thick soups: Cream veloute-based soups and puree soups.  Cream veloute-based soups are thickened with a roux. Puree soups rely on a puree of the main ingredient for thickening.  Thickening all types of soup can be done by a starch from potatoes or rice, cream etc. *Roux -a mixture of fat (especially butter) and flour *Veloute- Sauce made from a roux of butter and flour with chicken or pork stock.
  9. 9. Bisque  Traditionally, bisques were made from shellfish or game, and thickened with cooked rice and the pulverized shells or bones.  Now, bisques are usually prepared using a combination of cream and puree soup methods without pulverizing the shells, but simmering for extended time periods.
  10. 10. Chowders  Chowders are hearty soups with chunks of diced potatoes and garnishes.  Chowders are thickened with roux.  These type of soups are mainly prepared during Ramadan due to its richness in proteins and helps to stay full throughout the day.
  11. 11. Health Benefits  Prepares your digestive system for the rest of the meal and helps to maintain a healthy digestive system.  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.
  12. 12. Conclusion  It is important to ensure that when making a soup that all the ingredients are added at the appropriate time. Especially vegetables  Many vegetables have different cooking times and if added at the improper time, could result in undercooked or overcooked vegetables.  Perfection is achieved when all ingredients finish cooking at the exact same time! For Ramadan soup recipes : https://recipe.maggime.com/en/recipes/?subcat=p roduct-maggi-excellence-soups&subcatid=28

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