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Light Fresh Vegetable Soup

Vegetable Soup

Vegetable soup is one of the best types of healthy Ramadan soups for dieting.
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Prep Time 1 hour
Course Side Dish, Soup
Cuisine Mediterranean
Servings 4

Ingredients
  

  • 1 Onion finely chopped
  • 2 cloves Garlic minced
  • 2 Carrots sliced
  • 1 Zucchini cut into cubes
  • 1 Potato cut into cubes
  • 1 Tomato cut into cubes
  • 1/2 cup Green Beans cut
  • 1 cup Cauliflower cut into small florets
  • 4 cups Vegetable Broth
  • 1 teaspoon Ginger minced
  • 1/2 teaspoon Cumin ground
  • 1/2 teaspoon Turmeric
  • 1 pinch Salt
  • 1 pinch Black Pepper
  • 2 tablespoons Olive Oil
  • 1/4 cup Cilantro fresh, chopped

Instructions
 

  • Sauté Aromatics: Heat the olive oil in a pot over medium heat. Add the onion and garlic and stir until they soften and turn golden.
  • Add Vegetables: Add the carrots, zucchini, potato, green beans, and cauliflower florets. Stir the ingredients together for about 5 minutes.
  • Add Spices: Season with the minced ginger, cumin, turmeric, salt, and black pepper. Stir for a little while until the spices are mixed with the vegetables.
  • Simmer: Add the tomato cubes and pour in the vegetable broth. Let the soup come to a boil, then cover the pot and let it simmer on low heat for about 25 minutes, until everything is fully cooked and tender.
  • Serve: Ladle the vegetable soup into serving bowls, garnish with the chopped cilantro, and serve hot.