4 best soup recipes you can cook for Iftar

Like us do you crave for a hearty bowl of scrumptious soup for Iftar? If yes, then give your traditional pakoras and samosas a break this Ramzan and try out these amazing soup recipes for a nutritious sunset meal.

Lentil Soup

Ingredients:

• 2 Tbsp olive oil

• 1 1/2 cups diced carrots (3 medium)

• 1 1/2 cups diced yellow onions (1 medium)

• 1 1/2 Tbsp minced garlic (4 cloves)

• 4 (14.5 oz) cans vegetable broth

• 2 (14.5 oz) cans diced tomatoes

• 1 1/4 cups dried brown lentils , rinsed and picked over

• 1 1/2 tsp dried basil

• 1/2 tsp dried oregano

• 1/2 tsp dried thyme

• Salt and freshly ground black pepper

• 1 1/2 cups diced zucchini (1 medium)

• 2 cups packed chopped kale or spinach

• 1 Tbsp fresh lemon juice

• Parmesan cheese , for serving (optional)

Method:

1. Heat olive oil in a large pot over medium-high heat.

2. Add carrots and onions and sauté 2 minutes then add garlic and sauté 2 minutes longer.

3. Pour in vegetable broth and tomatoes. Add in lentils, basil, oregano, thyme and season with salt and pepper to taste.

4. Bring to a boil then reduce heat to medium-low, cover and simmer 35 minutes, stirring occasionally.

5. Add in zucchini and kale and simmer 10 minutes longer, if using spinach wait to add it until the last 2 minutes.

6. Stir in lemon juice and add up to 1 cup of water to thin as needed (as the soup rests the lentils soak up more of the broth).

7. Serve warm with parmesan cheese if desired.

Easy Taco Soup 

Ingredients:

• 2 tsp olive oil

• 1 1/4 lbs lean ground beef

• 1 medium yellow onion chopped (1 1/2 cups)

• 2 cloves garlic, minced (2 tsp)

• 1 jalapeno, seeded and finely chopped (optional)*

• 2 (14.5 oz) cans diced tomatoes with green chillies

• 1 (14 oz) can low-sodium beef broth

• 1 (8 oz) can tomato sauce

• 1 Tbsp chili powder

• 1 tsp ground cumin

• 3/4 tsp ground paprika

• 1/4 tsp dried oregano

• 1 1/2 Tbsp dry ranch dressing mix

• Salt and freshly ground black pepper

• 1 1/2 cups frozen corn

• 1 (14.5 oz) can black beans, drained and rinsed

• 1 (14.5 oz) can pinto beans, drained and rinsed

Method:

1. Heat a large pot over medium-high heat drizzle lightly with oil.

2. Add ground beef in a large along with chopped onion, crumbling and stirring occasionally until browned. Add jalapeno and garlic and sauté 1 minute longer.

3. Drain excess fat from beef mixture.

4. Stir in tomatoes with chillies, beef broth, tomato sauce, chilli powder, cumin, paprika, oregano, ranch dressing mix and season with salt and pepper to tastes. Cover pot with lid and simmer 30 minutes, stirring occasionally.

5. Add in corn, black beans and pinto beans and cook until heated through. Add 1/2 cup water to thin soup if desired.

6. Serve warm finished with desired toppings.

Broccoli Cheese Soup

Ingredients:

• 6 Tbsp butter, diced in cubes

• 1 cup finely chopped yellow onion

• 1 large clove garlic, finely minced

• 1/4 cup + 3 Tbsp all-purpose flour

• 3 1/4 cups milk (anything but skim), then more to thin if desired

• 1 (14.5 oz can) chicken broth

• 1/2 cup heavy cream

• 3 cups finely chopped, fresh broccoli florets*

• 8 oz (2 cups) freshly shredded sharp cheddar cheese, plus more for serving

• 1 oz (1/3 cup) freshly, finely shredded Parmesan cheese

• salt and freshly ground black pepper, to taste

Method:

1. Melt butter in medium saucepan over medium-high heat.

2. Add in onions and cook, stirring frequently until soft, about 3 minutes.

3. Add in garlic and flour, and cook for about 1 minute, stirring constantly.

4. While whisking, slowly pour in milk, chicken broth and broccoli.

5. Cook, stirring constantly until mixture begins to gently boil and thicken, then reduce heat to a simmer and allow to cook, stirring very frequently, until broccoli is tender, about 5 - 7 minutes.

6. Stir in cream. Remove from heat, stir in cheddar and parmesan cheese, mixing until melted.

7. Season with salt and pepper to taste. Serve warm with more cheddar if desired.

Chicken Fajita and Rice Soup

Ingredients:

• 1 cup dry long-grain white rice

• 2 bell peppers, chopped into 1/2-inch pieces (3 cups)

• 2 cups chopped yellow onion (2 small)

• 4 cloves garlic, minced

• 1 Tbsp olive oil

• 5 1/2 cups low-sodium chicken broth

• 1 (14.5 oz) can fire roasted diced tomatoes

• 4 tsp chilli powder

• 1 1/2 tsp ground cumin

• 1 1/2 tsp paprika

• 3/4 tsp oregano

• Salt and freshly ground black pepper

• 1 lb boneless skinless chicken breast, pounded evenly with flat side of meat mallet to 1/2-inch thickness

• 1 (14.5 oz) can black beans, drained and rinsed

• 1/3 cup chopped cilantro

• 2 Tbsp fresh lime juice

• Mexican cheese blend and sour cream for serving (optional)

Method:

1. Prepare rice according to directions listed on package.

2. Meanwhile, heat olive oil in a large pot over medium-high heat. Add bell peppers and onion and saute 3 minutes then add garlic and saute 1 minute longer.

3. Pour in chicken broth and diced tomatoes. Stir in chilli powder, ancho chilli powder, cumin, paprika, oregano and season with salt and pepper to taste.

4. Add chicken and bring to a light boil. Reduce heat to medium-low, cover and simmer until chicken has cooked through (chicken should register 165 degrees in centre on an instant-read thermometer), about 10 - 15 minutes.

5. Transfer chicken to a cutting board (while continuing to cook soup mixture to soften veggies) and let the chicken rest 5 minutes, then cut into small strips.

6. Return chicken to the soup, stir in cooked rice (see notes), black beans, cilantro and lime juice. Serve warm with cheese and sour cream if desired.