March 6, 2024

Artichoke dill soup, dairy-free

As the holy month of Ramadan graces us with its presence, immerse yourself in the rich tradition of iftar with our specially crafted soup recipes for Ramadan. These delightful concoctions not only bring warmth and flavor to your table but also infuse the spirit of this sacred month into every nourishing spoonful.

Breaking the Fast the Healthy Way:

Breaking your fast with soup offers numerous health benefits. As the day’s fast is lifted, it’s essential to replenish your body with liquids, and soups serve as an excellent source of hydration. The warm liquid aids in rehydration after a day of fasting, promoting better digestion and overall well-being.

Nourishment in Every Sip:

Soups provide a concentrated source of nutrients, making them an ideal choice for those looking to nourish their bodies. Packed with vitamins, minerals, and antioxidants, soups contribute to overall health and can help bridge any nutritional gaps that may arise during the fasting period.

The Magic of Bone Broth:

Consider incorporating bone broth into your soup recipes for added benefits. Rich in collagen, amino acids, and minerals, bone broth supports joint health, promotes gut healing, and boosts the immune system. Including this wholesome ingredient in your soups adds depth of flavor and nutritional value.

Spicing it Up for Digestive Wellness:

Enhance your soups with digestive spices like ginger, cinnamon, and fennel. These aromatic additions not only contribute to the rich flavor profile of your soups but also aid in digestion. Ginger, for instance, has anti-inflammatory properties, while cinnamon and fennel can help soothe the digestive system.

Daily Ramadan Soup Recipes Ideas:

    1. Day 1: Lentil and Spinach Soup
      • A hearty combination of lentils and nutrient-packed spinach for a wholesome start.
    2. Day 2: Roasted Tomato and Basil Soup
      • Enjoy the vibrant flavors of roasted tomatoes blended with aromatic basil.
    3. Day 3: Chickpea and Vegetable Stew
      • Packed with protein and a variety of vegetables, this stew is both nutritious and satisfying.
    4. Day 4: Sweet Potato and Carrot Ginger Soup
      • Embrace the warmth of sweet potatoes and the zing of ginger in this comforting soup.

More soup recipes here 

Introducing the Ramadan Diet Plan for Weight Loss:

Now, let’s dive into a curated Ramadan diet plan for weight loss, featuring daily healthy soup recipes. These soups are designed not only to satiate your taste buds but also to support your health and wellness goals during this holy month.

Purchase your Ramadan planner here 

 

AuthorAayah Khalaf
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Artichoke dill soup, dairy-free

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

 ½ kg Artichoke hearts
 1 Onion
 ¼ cup Dill
 2 tbsp Coconut cream
 1 cup Chopped frozen spinach
 nut meg, cardamon, salt and pepper
 1 tsp Coconut oil
 1 tsp Chopped garlic
 5 cups water or broth

1

Chop the onion and garlic and saute in coconut oil for one minute

2

Add artichoke hearts cut into medium-sized pieces

3

Add 5 cups of water or broth and let it boil for 10 min.

4

Add nutmeg, cardamon, and salt and pepper to taste

5

Blend the soup in a blender until creamy

6

Add 1 cup frozen chopped spinach, chopped dill, and coconut cream

7

Serve!

Artichoke dill soup, dairy-free

Ingredients

 ½ kg Artichoke hearts
 1 Onion
 ¼ cup Dill
 2 tbsp Coconut cream
 1 cup Chopped frozen spinach
 nut meg, cardamon, salt and pepper
 1 tsp Coconut oil
 1 tsp Chopped garlic
 5 cups water or broth

Directions

1

Chop the onion and garlic and saute in coconut oil for one minute

2

Add artichoke hearts cut into medium-sized pieces

3

Add 5 cups of water or broth and let it boil for 10 min.

4

Add nutmeg, cardamon, and salt and pepper to taste

5

Blend the soup in a blender until creamy

6

Add 1 cup frozen chopped spinach, chopped dill, and coconut cream

7

Serve!

Artichoke dill soup, dairy-free

Creamy Artichoke Dill Soup – Vegan, Df, Gf

AuthorAayah Khalaf
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Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 1 Onion
 2 Stalks celery
 1 Cauliflower head
 1 tbsp coconut oil
 ¼ tsp Paprika
 ½ tsp Tumeric
 1 tsp Fresh grated ginger
 ½ tsp Fresh minced garlic
 1 tsp Thai red curry paste
 4 cups water
 1 Can coconut milk
 1 Lemon

1

Cut the cauliflower into smaller pieces and place it on an oven tray, rub it with turmeric paprika, and 1/2 tbsp. of coconut oil

2

Let it roast in the oven at 450 for about 30 min.

3

In a large pot, Saute your onion, garlic, and ginger in coconut oil for about 5 min. then add your red curry Thai paste and stir for two minutes

4

Add the roasted cauliflower to the pot, 4 cups of water, and let it boil for 5 min.

5

Move everything to a blender, add your can of coconut milk and juice of one lemon and let it blend until smooth

6

Top it with fresh cilantro and serve

Ingredients

 1 Onion
 2 Stalks celery
 1 Cauliflower head
 1 tbsp coconut oil
 ¼ tsp Paprika
 ½ tsp Tumeric
 1 tsp Fresh grated ginger
 ½ tsp Fresh minced garlic
 1 tsp Thai red curry paste
 4 cups water
 1 Can coconut milk
 1 Lemon

Directions

1

Cut the cauliflower into smaller pieces and place it on an oven tray, rub it with turmeric paprika, and 1/2 tbsp. of coconut oil

2

Let it roast in the oven at 450 for about 30 min.

3

In a large pot, Saute your onion, garlic, and ginger in coconut oil for about 5 min. then add your red curry Thai paste and stir for two minutes

4

Add the roasted cauliflower to the pot, 4 cups of water, and let it boil for 5 min.

5

Move everything to a blender, add your can of coconut milk and juice of one lemon and let it blend until smooth

6

Top it with fresh cilantro and serve

Thai Cauliflower Soup

AuthorAayah Khalaf
Rating

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Yields8 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 1 tbsp coconut oil
 1 onion
 2 sticks celery
 1 Bell pepper
 2 yellow squash
 2 tomato
 4 small carrots
 4 cups water or broth
 1 can coconut milk
 ¼ tsp cumin
 ¼ tsp cinamon
 ¼ tsp cumin
 ½ tsp salt and pepper
 1 tsp tomato paste
 ¼ tsp ground coriander

1

Chop all your vegetables and onion roughly

2

Saute onion until tender and golden

3

Add your veggies and water and let it boil for 7-10 min.

4

Add coconut milk and spices and blend everything together in a blender! garnish with cilantro and serve

Category, ,

Ingredients

 1 tbsp coconut oil
 1 onion
 2 sticks celery
 1 Bell pepper
 2 yellow squash
 2 tomato
 4 small carrots
 4 cups water or broth
 1 can coconut milk
 ¼ tsp cumin
 ¼ tsp cinamon
 ¼ tsp cumin
 ½ tsp salt and pepper
 1 tsp tomato paste
 ¼ tsp ground coriander

Directions

1

Chop all your vegetables and onion roughly

2

Saute onion until tender and golden

3

Add your veggies and water and let it boil for 7-10 min.

4

Add coconut milk and spices and blend everything together in a blender! garnish with cilantro and serve

Squash and pepper soup

About the author 

Aayah Khalaf

A health coach and detox specialist, CEO and founder of Bee Nourished a health and weight-loss initiative. I help women and mothers achieve their health and weight-loss goals with life changing programs that are uniquely yours.

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