Beetroot Soup By Tamara Quaddoumi
It is a Ramadan tradition in almost every home to serve soup for the breaking of the fast meal. This Ramadan tradition is actually healthy and good for our bodies after a long fast.
Soups are easy on the stomach and easy to digest after a fast. Also, it is an excellent way to replace fluids lost during the day. Making soup is an excellent way to get your family to eat vegetables. The added benefit is that the vitamins and minerals are preserved in the soup. When cooking vegetables, the vitamins and minerals leach out into the water and when you throw away the cooking water, you lose most of the nutrients, but when eating soup you are eating this nutrient-rich cooking water as well!
Eating soup before the main meal is a smart way to partially fill you up so you do not overeat on fatty foods, fried foods, and meats.
Here's a delicious recipe that is packed with nutrients prepared by Health Expert Tamara Quaddoumi!
UTENSILS
You will need:
- Oven
- Blender
- Pot
- Chopping Board
You can find most of the ingredients listed below on Mint Basil Market.
INGREDIENTS
- 2 Garlic Cloves
- 1/2 Onion Diced
- 1 Beetroot
- 1 Potato
- 1 Purple Carrot (or any other color Carrot)
- 1/2 Cup Coconut Milk (or Coconut Milk Powder)
- 1 Bay Leaf (remove before blending)
- Salt & Pepper to Taste
- 1/2 Lemon
DIRECTIONS
Roast the beetroot in the oven at 175 degrees for 30 to 35 minutes.
Dice half an onion and mash 2 garlic cloves. Add to your pot and then chop 1 purple carrot or any color carrot you prefer. It’s time to dice one potato and add everything to your pot as well.
Add your olive oil, bay leaf, and spices there as well as lemon juice. As soon as the mix starts to simmer, add water all the way up to the rim or you can substitute water with vegetable broth.
Blend your vegetables in a blender. Once that’s done, add vegetable milk and let the mix simmer in the pot for a while.
It’s ready to be served!
If you tried this recipe or have any questions, don’t hesitate to reach out to us.