Ramadan food: Low calorie vegetable soup

Healthy fast – Suhoor

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 to eat is soup.
But 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.

Low Calorie Vegetable Soup

Ingredients
Cooking spray or 1 teaspoon olive oil
1/2 yellow onion
1/2 cup chopped carrot
2 garlic cloves, minced
3 cups nonfat broth (beef is the best)
or Maggi cubes in water
1 tablespoon tomato paste
2 cups chopped cabbage
1/2 cup green beans
1/2 cup chopped zucchini, broccoli, cauliflower,
or any vegetable of choice
1/2 teaspoon red pepper flakes
1/2 teaspoon oregano
salt and pepper, to taste

Directions
Spray pot with non-stick cooking spray and sauté onions, carrots, and garlic over medium-high heat for 5 minutes. Add broth, tomato paste, all vegetables and seasonings (feel free to use any veggies you have and adjust seasonings to taste. Stir, then add salt and pepper to taste.
Simmer for about 10-15 minutes, or until all vegetables are tender.