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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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