When it is time to break the fast, it is best to ease into eating, rather than going straight for a full-on meal. After having a few dates with tahini or yoghurt, the next best thing is soup. But after a week, sometimes inspiration runs thin for this Ramadan staple. Here we present a soup-a-day to help with culinary brain-freeze during the Holy Month.
2 tablespoons vegetable or olive oil
2 onions, chopped
4 cloves garlic, minced
1 (28 ounce) can stewed tomatoes
3 cups vegetable or chicken stock (or use Maggie cube to get 3 cups liquid)
1/4 cup tomato paste
1/2 teaspoon pepper
Salt, to taste
Heat oil over medium heat in a saucepan. Add onions and garlic and cook, stirring for 5 minutes.
Add tomatoes, stock, tomato paste, and pepper.
Bring to a boil then reduce heat and simmer 15 minutes or until slightly thickened. Puree with an immersion blender or ordinary blender and taste. Add salt to taste.