Healthy Soups For Ramadan

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Healthy soup varieties for Ramadan
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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.

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• 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. 

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TYPES

• Clear soups
• Broth soups
• Consommés
• Thick soups
• Bisques
• Chowders

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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.

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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.

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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.

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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.

Veloute- Sauce made from a roux of butter and
flour with chicken or pork stock.
Roux -a mixture of fat (especially butter) and
flour
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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.

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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.

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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.

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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/?subcatproduct-maggi-soupssubcati
  d27

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