#DaliasKitchen | Into The Night

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Dalia wears: Dress, Dhs1,860, Isabel Marant Etoile at Boutique 1. Necklace, Dhs910, Del Duca at Boutique 1. Bracelets, Dalia’s own
Break your fast with these delicious vegan Ramadan soups from Dalia Dogmoch Soubra

CARROT, CHICKPEA & TURMERIC SOUP

Prep time: 30 minutes

Serves 6

1 onion, finely chopped

2 tbsp turmeric

2 tsp cumin

½ tsp salt or to taste

¼ tsp pepper

6 carrots, peeled and cut into rounds

3 cups cooked chickpeas (or use the ones that come in 

a jar to save time)

6-8 cups hot vegetable stock or water

1. In a large pot, heat a little vegetable oil on medium heat. Add the onion and spices and cook for about five minutes until the onions soften.

2. Add the carrots, cook for a minute before adding the chickpeas.

3. Add the stock or water, bring to a simmer, cover and cook for about 20 minutes or until the carrots are nicely tender.

4. Using a hand blender, puree the soup until smooth. Season to taste and serve with a drizzle of olive oil.


ROASTED CAULIFLOWER & GARLIC SOUP

Prep & cook time: 1 hour 

Serves 6 

2 large cauliflower heads, cut into florets

¼ cup olive oil

½ tsp salt

2 garlic heads

1 tsp cumin

6-8 cups vegetable stock or water.

¼ tsp pepper

Micro herbs to decorate (optional)

1. Preheat the oven to 200c. On a baking tray place the cauliflower florets with a drizzle of olive oil and salt. 

2. Cut the top off the garlic heads, drizzle a little olive oil and wrap in foil. Place on the baking tray with the cauliflower.

3. Roast the cauliflower and garlic in the oven for 30 minutes. Remove the aluminum and squeeze the softened cloves of garlic out into a bowl. Mash them into a paste and set aside.

4. Place the cauliflower in a large pot, add the cumin, toss around then add the stock or water.

5. Bring everything to a boil, and simmer for just a few minutes. Using a hand blender, puree the cauliflower until smooth. Add the mashed garlic and puree again.

6. Season to taste, and serve with a drizzle of olive oil and sprinkle herbs for decoration.


SPINACH, BROCCOLI & COCONUT SOUP

Prep & cook time: 4 hours

Serves 6 

1 red onion, finely chopped

2 garlic cloves (optional)

2-3 tbsp finely chopped ginger

600g baby spinach

1 large broccoli head, cut into florets

¼ tsp freshly grated nutmeg

1 tsp curry powder

½ tsp salt or to taste

¼ tsp pepper

6-8 cups hot vegetable stock or water

½ cup coconut milk

1. In a large pot, heat a little vegetable oil on medium heat. Add the onion and spices and cook for about five minutes until the onions soften.

2. Add garlic (if using) and the ginger, cook for a minute before adding the spinach, broccoli and the spices.

3. Add the stock or water, bring to a simmer, cover and cook for about 20 minutes until the broccoli is tender.

4. Using a hand blender, puree the soup until smooth. Add the coconut milk, stir, season to taste, and serve with an extra drizzle of coconut and some toasted bread.

BY

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ITP Images
Dalia wears: Dress, Dhs1,860, Isabel Marant Etoile at Boutique 1. Necklace, Dhs910, Del Duca at Boutique 1. Bracelets, Dalia’s own