Here at the Islamic Bulletin, we thought what better way to break fast than with the Traffic Light Soup. Three internationally different types of soup that are equally fast, pleasing to the eye, and most importantly, delicious. If you’re having a big Iftar, these soups are perfect to satisfy different tastebuds. Or, if it’s for you and your family, try a different one each day. Whatever your pleasure, the Traffic Light Soup is sure to entice and please the tastebuds. Bismillah, and enjoy, Cooks Corner Cooks Corner Italian Tomato Soup 2 tablespoons extra-virgin olive oil, plus more for drizzling A pinch of red pepper flakes 2 thinly sliced garlic cloves 1/2 cup minced onion 1 (28-ounce) can whole plum tomatoes, crushed by hand, with juices 2 sprigs fresh basil 1/3 pound (about 6 ounces) of fresh or stale rustic bread, cut into 1-inch chunks 2 cups Meat or Vegetable Stock Kosher salt and black pepper 1.In a large saucepan, heat 2 tablespoons olive oil over medium heat until shimmering. Add red pepper flakes and garlic. Cook, stirring, until garlic just begins to turn golden. Add onion and cook, stirring until softened, about 5 minutes. Add crushed tomatoeswith juices, along with basil sprigs, and bring to a simmer. 2. Stir in bread. Ladle stock on top, stirring to combine. Simmer bread, adding more stock as needed, until bread is completely softened and and soup has thickened to a porridge-like consistency, about 25 minutes. Season with salt and pepper. 3.Spoon into bowls, drizzle generously with olive oil, and grind black pepper on top. Garnish with basil leaves and serve. Moroccan Harira Soup 1/2 pound of meat of your choice chopped into 1/2-inch pieces 3 tablespoons vegetable oil 3 cups water 2 to 3 tablespoons dried lentils 3 tablespoons tomato paste (mixed evenly into 1 or 2 cups of water) 1 teaspoon ground cinnamon 1 tablespoon ground ginger 1 1/2 teaspoons pepper 1 tablespoon Kosher salt 1/2 teaspoon turmeric 1/4 cup of finely chopped cilantro 1/4 cup of finely chopped parsley 1 to 2 stalks of finely chopped celery (with leaves) 1 large onion (grated) 1 handful of dried chickpeas (soaked and then peeled) 6 large tomatoes (about 2 pounds; peeled, seeded and pureed) 1. Brown your choice of meat in a pot. 2. Add cilantro, parsley, celery, onion, chickpeas, spices and tomatoes into pot. Stir in 3 cups of water. 3. Cook on medium-high heat for 20 to 30 minutes stirring occasionally. 4. Add lentils, tomato paste mixture, and 8 cups of water. Cover the pot and cook over medium heat. 5. Make a soup thickener by mixing together 1 cup of flour with 2 cups of water. Set the mixture aside, and stir or whisk it occasionally. (The flour will eventually blend with the water). 6. Bring the soup to a full simmer. Slowly — and in a thin stream — pour in the flour mixture. Stir constantly and keep the soup simmering so the flour doesn’t stick to the bottom. You will notice the soup beginning to thicken when you've used approximately half the flour mixture. The thickness of harira is up to you. Some like to thicken the broth so that it achieves a cream-like consistency. 9. Simmer the thickened soup, stirring occasionally, for 5 to 10 minutes to cook off the taste of the flour. Remove the soup from the heat and serve with some parsley. 1/4 cup olive oil 2 large onions, peeled and chopped 4 large garlic cloves, peeled and minced 2 pounds fresh spinach, washed, stemmed and coarsely chopped or 20 ounces frozen spinach, thawed and squeezed dry. 7–8 cups vegetable broth or low-salt chicken broth 3/4 cup raw basmati rice or another long grain rice 2 teaspoons kosher salt Fresh ground black pepper, to taste 1/2 cup packed fresh mint leaves, chopped 2–3 cups plain yogurt Optional Garnish: Mint sprigs for each bowl 1. Heat oil in a large pot or dutch oven over medium-low heat. 2. Cook onion and garlic until softened, about 8 minutes (don’t let them brown). 3. Add spinach in batches, stirring and wilting the first batch to make room for the rest. If using frozen spinach, simply add it and proceed. 4. When all the the spinach is wilted, about 5 minutes, add 7 cups of broth, rice, salt and pepper. Bring to a boil. Quickly lower to a simmer and cook, covered, for 15 minutes. Stir in fresh mint and cook, covered, for an additional 5 minutes. 4. Using a hand blender, pulse soup to your desired consistency. 5. Stir 1-2 cups of yogurt to taste. 6. Serve hot or chilled. Ladle into bowls and garnish each bowl with 2 tablespoons of yogurt and a sprig of mint. Syrian Spinach Soup
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