Ramadan Soup Recipe: A Healthy and Delicious Way to Break Your Fast

written by Mirriam Seddiq
4 · 03 · 22

Ramadan is a time of fasting and reflection. It is a special time of the year when we come together to celebrate our faith and spend time with family and friends. With this Ramadan soup, we want to help you stay healthy.

Soups are a great way to break your fast in the evening, and this Ramadan soup is simple, healthy, and delicious!

Breaking your Fast in a Healthy Way

The Prophet pbuh broke his fast with dates. Typically Muslims will break their fast with dates and water. After this, and before dinner, your stomach is still quite tender from a day of not eating.

Soup is a great way to ease your body back into eating. Not only is soup easy to digest, but it is also an additional way to add hydration to your body. Not only do Muslims refrain from eating, but they also do not drink during the day.

Ramadan food prep

Basics of this Ramadan Soup

The foundation of this soup is a tasty broth, vegetables, and light vermicelli pasta. The broth will hydrate you. The vegetables add good nutrients and fiber. You don’t want to load yourself up with heavy carbs or fried foods right after a long day of fasting.

The pasta adds an easy way to get complex carbohydrates into your meal. Lastly, the lemon adds a level of freshness that is key. Since you are using a lot of quick ingredients, you don’t want the recipe to taste like it just “came from a can.” The lemon juice really brightens it up.

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Ramadan Soup

Ramadan Soup – Vegetable, Lemon, and Pasta

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  • Author: Mirriam Seddiq


This simple soup is excellent for anyone, but especially good for Ramadan and breaking your fast. It is a light, tasty, and fantastic way to start rehydrating yourself after a long day of fasting.



oil for pan

1 medium onion (chopped)

1 teaspoon ginger garlic paste

1 large bag mixed frozen vegetables

32 ounces of vegetable broth

2 Cups water

1 can chickpeas

2 tabs of chicken bullion

1 Cup vermicelli

1/2 lemon (juice)

Bunch Chopped Cilantro


1. Put oil in heated pan, place chopped onions in dish.

2. Next, brown your onions.

3. After that add heaping teaspoon of ginger-garlic paste. Cook for 20 seconds.

4. Add bag of frozen vegetables. Soften in pan for a few minutes.

5.  Add your container of vegetable broth, and two cups of water.

6. Add two tabs of chicken bullion and let that dissolve into the broth.

7. Add your can of chickpeas, let come to boil, let simmer for at least 5 minutes to allow flavors to meld together.

8. Add your vermicelli. Cook for length of time on the directions of your pasta.

9. Finish soup with juice of one half lemon and chopped cilantro.


You’ve worked all day and/or fasted all day. You deserve something easy. I hope you enjoy it.

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Mirriam Seddiq

I am Mirriam Z. Seddiq, the Afghan Cook. I was born in Afghanistan and came to America as a when I was 18 months old. I am a criminal defense, personal injury, and immigration attorney. I started the first Muslim American Woman Political Action Committee, once owned a coffee shop and a restaurant, and currently am the CEO of the Komak Foundation which focuses its efforts on helping Afghan refugees.

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