25+ Healthy and Hearty Middle Eastern Soups for Every Meal

Middle Eastern cuisine is renowned for its bold flavors, fragrant spices, and healthy, comforting dishes.

Among the many delicious offerings, soups stand out as a comforting, nourishing staple in homes across the region.

Whether enjoyed on a chilly winter evening or served as a refreshing light dish, Middle Eastern soups offer a variety of textures and flavors, from creamy lentil soups to tangy tomato-based broths.

In this blog post, we’re diving into a collection of 25+ Middle Eastern soup recipes that will transport you to the heart of the region.

From traditional favorites like lentil soup to unique dishes featuring ingredients like pomegranate, tahini, and spices, each recipe is a celebration of the rich culinary heritage of the Middle East.

Whether you’re a seasoned home cook or a beginner, these recipes are easy to follow and will help you bring authentic Middle Eastern flavors to your kitchen.

25+ Healthy and Hearty Middle Eastern Soups for Every Meal

Middle Eastern soups are more than just meals; they are an expression of culture, history, and the warmth of hospitality.

With their use of fresh, wholesome ingredients and fragrant spices, these soups offer a perfect balance of nutrition and flavor.

From hearty stews to lighter broths, there’s a soup for every occasion.

As you try out these 25+ Middle Eastern soup recipes, you’ll not only discover new ways to enjoy comforting meals but also embrace the rich traditions that have been passed down through generations.

Enjoy the delicious flavors, and let the warmth of these soups bring a taste of the Middle East to your table!

Lentil Soup (Shorbat Adas)

Lentil Soup, or “Shorbat Adas,” is a popular Middle Eastern dish known for its simplicity, rich flavor, and nutritional benefits. This hearty soup combines lentils with vegetables and spices, making it a comforting and filling meal. Packed with protein and fiber, it’s often served during the colder months or as a staple for fasting periods.

Ingredients:

• 1 cup red lentils
• 1 onion, finely chopped
• 2 carrots, diced
• 2 garlic cloves, minced
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 4 cups vegetable broth or water
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

1. Rinse the lentils thoroughly under cold water and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until softened, about 5 minutes.
3. Add the garlic and cook for another 2 minutes until fragrant.
4. Stir in the carrots, cumin, turmeric, and coriander. Cook for 2 minutes to bring out the flavors of the spices.
5. Add the lentils and vegetable broth to the pot. Bring it to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are soft.
6. Use an immersion blender to purée the soup to your desired texture, or leave it chunky if preferred.
7. Season with salt, pepper, and lemon juice.
8. Serve hot, garnished with fresh parsley.

Lentil soup is a staple in Middle Eastern cuisine that not only delivers a comforting and hearty taste but also offers significant health benefits. The combination of lentils with aromatic spices such as cumin and turmeric makes it flavorful and satisfying. It is a perfect dish for anyone seeking a nutritious, plant-based meal, and its versatility allows you to adjust the texture and seasoning to suit your preferences. Whether served as an appetizer or a main course, this soup never fails to deliver warmth and nourishment.

Chicken and Rice Soup (Shorbat Dajaj wa Roz)

Shorbat Dajaj wa Roz is a rich and flavorful Middle Eastern chicken and rice soup. This dish blends tender chicken with perfectly cooked rice, aromatic herbs, and spices, making it a popular comfort food for families across the region. It’s commonly served in both everyday meals and special occasions, appreciated for its balancing of lightness and satisfaction.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 cup long-grain rice
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cinnamon
• 1 tsp allspice
• 1 bay leaf
• 6 cups chicken broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 5 minutes.
2. Add the chicken breasts and cook for 5-6 minutes on each side, until lightly browned.
3. Sprinkle cinnamon, allspice, and bay leaf over the chicken, then pour in the chicken broth. Bring the soup to a boil, then reduce to a simmer and cook for about 20 minutes, until the chicken is fully cooked.
4. Remove the chicken from the soup and set aside. Stir the rice into the soup and cook for 15-20 minutes, or until the rice is tender.
5. Shred the chicken and return it to the soup. Stir well and season with salt and pepper to taste.
6. Garnish with freshly chopped parsley or cilantro before serving.

Chicken and Rice Soup is the perfect Middle Eastern dish for a cozy meal. With tender chicken, soft rice, and warming spices like cinnamon and allspice, it brings comfort and flavor in every bite. The simplicity of the ingredients paired with aromatic spices creates a deep, rich flavor that is both satisfying and nourishing. Whether you are looking for a light meal or something more filling, this soup is the perfect balance of heartiness and taste, making it a beloved dish across the region.

Tomato and Basil Soup (Shorbat Bandora wa Rawa’eer)

This vibrant and flavorful Tomato and Basil Soup, or “Shorbat Bandora wa Rawa’eer,” is a classic Middle Eastern recipe, especially popular during the warm months. The combination of ripe tomatoes, fresh basil, and the distinct flavor of olive oil makes this soup refreshing yet deeply satisfying. It is often enjoyed as an appetizer or a light meal, with a side of crusty bread to complete the experience.

Ingredients:

• 6 large ripe tomatoes, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups vegetable broth or water
• 1 tsp sugar
• 1 tsp dried basil (or fresh basil leaves, torn)
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for another minute, stirring frequently.
3. Stir in the chopped tomatoes and cook for 10-12 minutes, allowing them to soften and break down.
4. Add the vegetable broth, sugar, dried basil, salt, and pepper. Stir well and bring the mixture to a boil.
5. Lower the heat and let it simmer for 20 minutes, allowing the flavors to meld together.
6. Use an immersion blender to purée the soup until smooth, or leave it slightly chunky if preferred.
7. Taste and adjust seasoning, then serve hot, garnished with fresh basil.

Tomato and Basil Soup is a perfect example of how simple ingredients can come together to create a flavorful, refreshing dish. The sweet-tart tomatoes balanced with aromatic basil and rich olive oil offer a light yet satisfying experience. This soup is an excellent choice for a healthy, vegetarian meal that feels both nourishing and rejuvenating. Whether enjoyed on a warm afternoon or as a cozy evening meal, it’s a classic Middle Eastern dish that remains loved for its simplicity and taste.

Fava Bean Soup (Shorbat Ful)

Fava Bean Soup, known as “Shorbat Ful,” is a traditional Middle Eastern dish that showcases the earthy flavors of fava beans. This nutritious soup is made by cooking fava beans with aromatic spices and herbs, creating a rich and creamy texture. It’s a great source of protein and fiber, often enjoyed during the colder months or as part of a hearty meal for special occasions.

Ingredients:

• 2 cups dried fava beans (soaked overnight)
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 4 cups vegetable broth or water
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Instructions:

1. Rinse the soaked fava beans and set aside.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
3. Stir in the cumin and coriander, cooking for another 2 minutes to release the spices’ aroma.
4. Add the fava beans and vegetable broth, bringing it to a boil. Reduce the heat and simmer for 45 minutes to 1 hour, or until the fava beans are tender and soft.
5. Once the beans are fully cooked, use an immersion blender to purée the soup for a creamy texture, or leave it chunky if preferred.
6. Season with salt, pepper, and a squeeze of lemon juice.
7. Serve hot, garnished with fresh cilantro.

Fava Bean Soup is a delightful Middle Eastern dish that brings together simple ingredients to create a rich, flavorful soup. The earthy, creamy texture of fava beans combined with the aromatic spices and fresh cilantro makes it an incredibly satisfying meal. Whether enjoyed as a light lunch or a hearty dinner, it is a nutritious option that’s both comforting and energizing. The soup’s flexibility makes it easy to customize, adding or adjusting spices to suit personal tastes, making it a versatile addition to any menu.

Spinach and Chickpea Soup (Shorbat Sabanegh wa Hummus)

Spinach and Chickpea Soup, or “Shorbat Sabanegh wa Hummus,” is a healthy and hearty Middle Eastern dish. Packed with fresh spinach, protein-rich chickpeas, and a variety of spices, this soup provides a satisfying meal full of nutrition. It’s often served as a starter during larger meals or enjoyed as a light, wholesome main dish, especially during fasting periods when plant-based dishes are preferred.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin powder
• 1 tsp paprika
• 4 cups vegetable broth or water
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until softened.
2. Stir in the cumin and paprika, cooking for another 2 minutes to release the spices’ fragrance.
3. Add the chickpeas and vegetable broth to the pot, bringing it to a boil. Reduce the heat and simmer for 20 minutes to allow the flavors to combine.
4. Stir in the chopped spinach and cook for an additional 5-7 minutes until the spinach wilts.
5. Season with salt, pepper, and lemon juice to taste.
6. Serve hot, garnished with fresh parsley.

Spinach and Chickpea Soup is a delicious, nutritious, and versatile dish that combines the earthiness of chickpeas with the freshness of spinach. The balance of spices and the addition of lemon juice give the soup a tangy depth that enhances the overall flavor. Rich in fiber, protein, and vitamins, this soup is a great option for a light but satisfying meal. It is especially popular in Middle Eastern cuisine for its ability to provide a nutritious, filling dish that is simple yet full of flavor, making it an ideal choice for vegetarians or anyone seeking a healthy meal.

Eggplant and Tomato Soup (Shorbat Baba Ghanoush)

Eggplant and Tomato Soup, also known as “Shorbat Baba Ghanoush,” is a flavorful Middle Eastern dish inspired by the beloved Baba Ghanoush dip. This soup features roasted eggplant blended with tomatoes, garlic, and spices to create a rich and smoky base. It is a comforting dish, ideal for any time of year, that captures the heart of Middle Eastern flavors in every spoonful.

Ingredients:

• 2 medium eggplants, roasted and peeled
• 4 large tomatoes, chopped
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the eggplants on a baking sheet and roast them for 25-30 minutes, until the skin is charred and the flesh is soft. Let them cool before peeling and mashing the eggplant.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become soft and fragrant, about 5 minutes.
3. Add the chopped tomatoes, smoked paprika, and cumin, cooking for 10 minutes until the tomatoes break down and release their juices.
4. Stir in the mashed eggplant and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 15-20 minutes.
5. Use an immersion blender to purée the soup until smooth, or leave it slightly chunky.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Eggplant and Tomato Soup, or Shorbat Baba Ghanoush, is a perfect fusion of smoky eggplant and tangy tomatoes, offering a truly Middle Eastern culinary experience. The roasted eggplant gives the soup a deep, rich flavor that’s balanced beautifully with the acidity of tomatoes and the warmth of cumin and paprika. It’s a comforting and savory dish that highlights the natural flavors of the ingredients while offering a smooth, velvety texture. Whether served as an appetizer or a main dish, this soup provides a satisfying, wholesome meal that’s rich in taste and tradition.

Carrot and Coriander Soup (Shorbat Jazar wa Kizbara)

Carrot and Coriander Soup, known as “Shorbat Jazar wa Kizbara” in the Middle East, is a flavorful and vibrant soup that blends the sweetness of carrots with the fresh, citrusy notes of coriander. This nutritious and refreshing soup is commonly enjoyed for its delicate balance of flavors and its ability to nourish the body while remaining light. It’s an excellent option for vegetarians and anyone seeking a healthy, vegetable-packed meal.

Ingredients:

• 4 large carrots, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp ground coriander
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp fresh coriander leaves, chopped (for garnish)
• 1 tbsp lemon juice

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking for 5 minutes until softened.
2. Stir in the ground coriander and cook for another minute, allowing the spices to release their fragrance.
3. Add the chopped carrots and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the carrots are tender.
4. Use an immersion blender to purée the soup until smooth and creamy. If the soup is too thick, add more vegetable broth to reach your desired consistency.
5. Season with salt, pepper, and a squeeze of lemon juice to taste.
6. Serve hot, garnished with fresh coriander leaves.
7. 
   Carrot and Coriander Soup is a light and refreshing dish that brings together the natural sweetness of carrots with the zesty freshness of coriander. This simple, yet flavorful soup is both comforting and invigorating, making it a perfect addition to any meal. Its health benefits, including being rich in vitamins and antioxidants, make it an ideal choice for those seeking a wholesome, nourishing dish. With its bright, citrusy finish and smooth texture, this soup provides a delightful burst of flavor that’s sure to please any palate.

Pumpkin Soup (Shorbat Qushta)

Pumpkin Soup, or “Shorbat Qushta,” is a beloved Middle Eastern dish, particularly during the fall and winter months. It combines the natural sweetness of pumpkin with a variety of spices such as cinnamon, nutmeg, and ginger, creating a warm, comforting flavor profile. This velvety smooth soup is both satisfying and nourishing, making it an ideal choice for those looking for a filling, plant-based meal.

Ingredients:

• 2 cups pumpkin, peeled and chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp ground ginger
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp heavy cream (optional, for richness)
• Fresh parsley or coriander for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the cinnamon, nutmeg, and ginger, cooking for another minute to release the spices’ aromas.
3. Add the chopped pumpkin and vegetable broth to the pot, bringing it to a boil. Reduce the heat and simmer for 20-25 minutes, or until the pumpkin is tender.
4. Use an immersion blender to purée the soup until smooth. If desired, add a bit of heavy cream for extra richness and blend again.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley or coriander.

Pumpkin Soup is a rich and indulgent Middle Eastern dish that brings the sweetness of pumpkin together with warm spices to create a comforting and satisfying meal. The combination of cinnamon, nutmeg, and ginger adds complexity and depth to the soup, making it perfect for cool weather. It is a great source of vitamins and minerals and can be easily made vegan or enriched with cream for a more luxurious texture. This soup is sure to warm you from the inside out, making it an ideal choice for cozy evenings and festive occasions.

Pomegranate and Beetroot Soup (Shorbat Rumman wa Shiwia)

Pomegranate and Beetroot Soup, or “Shorbat Rumman wa Shiwia,” is a vibrant and nutritious dish that combines the earthy flavor of beets with the tangy sweetness of pomegranate. This soup is rich in antioxidants and offers a unique, refreshing twist on traditional Middle Eastern soups. The addition of pomegranate juice gives the soup a subtle sweetness and depth, while the beets contribute a smooth texture and natural color.

Ingredients:

• 2 medium beets, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup pomegranate juice
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh pomegranate seeds and mint leaves for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 5 minutes, until softened.
2. Stir in the cumin and coriander, cooking for another minute until fragrant.
3. Add the chopped beets and vegetable broth to the pot, bringing the mixture to a boil. Reduce the heat and simmer for 25-30 minutes, or until the beets are tender.
4. Pour in the pomegranate juice and stir well. Simmer for another 5 minutes.
5. Use an immersion blender to purée the soup until smooth. Add more broth if you prefer a thinner consistency.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh pomegranate seeds and mint leaves.

Pomegranate and Beetroot Soup is a unique and flavorful Middle Eastern dish that combines the earthy, natural sweetness of beets with the bright, tart flavor of pomegranate. This vibrant soup is not only visually striking but also packed with nutrients, antioxidants, and flavor. Its complex balance of sweet, savory, and tangy notes makes it a perfect appetizer or light main dish. The fresh garnish of pomegranate seeds and mint adds a refreshing touch that enhances the overall experience, making this soup a beautiful and delicious addition to any meal.

Sweet Potato and Red Lentil Soup (Shorbat Batata Hulwa wa Adas Hamra)

Sweet Potato and Red Lentil Soup, or “Shorbat Batata Hulwa wa Adas Hamra,” is a vibrant and hearty dish that combines the natural sweetness of sweet potatoes with the earthy richness of red lentils. This Middle Eastern-inspired soup is full of nutritious ingredients and warming spices such as cumin and turmeric. It’s an excellent vegetarian option, high in fiber, protein, and vitamins, making it an ideal choice for a healthy and comforting meal.

Ingredients:

• 2 medium sweet potatoes, peeled and chopped
• 1 cup red lentils, rinsed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin powder
• 1 tsp turmeric powder
• 4 cups vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic and sauté for 5 minutes, until softened.
2. Stir in the cumin and turmeric, cooking for another 2 minutes to release the spices’ fragrance.
3. Add the sweet potatoes, red lentils, and vegetable broth. Bring to a boil, then reduce the heat and simmer for 25-30 minutes, or until the sweet potatoes and lentils are soft.
4. Use an immersion blender to purée the soup until smooth or leave it chunky if you prefer a heartier texture.
5. Season with salt, pepper, and a squeeze of lemon juice to taste.
6. Serve hot, garnished with fresh cilantro.

Sweet Potato and Red Lentil Soup is a nourishing, vibrant dish that combines the sweetness of sweet potatoes with the hearty texture of red lentils. This combination not only provides a rich and satisfying soup but also delivers essential nutrients like fiber, vitamins, and minerals. The warming spices of cumin and turmeric add a depth of flavor that enhances the natural sweetness of the vegetables. Whether served as a main course or as an appetizer, this soup is the perfect choice for a comforting and healthy meal.

Cauliflower and Tahini Soup (Shorbat Cauliflower wa Tahina)

Cauliflower and Tahini Soup, or “Shorbat Cauliflower wa Tahina,” is a creamy and comforting Middle Eastern soup that blends the mild flavor of cauliflower with the rich, nutty taste of tahini. This soup is velvety and smooth, with a deep flavor enhanced by spices like cumin and coriander. It’s a delicious and satisfying vegetarian option, perfect for any time of year, offering both warmth and nourishment.

Ingredients:

• 1 medium cauliflower, chopped into florets
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin powder
• 1 tsp coriander powder
• 4 cups vegetable broth
• 2 tbsp olive oil
• 3 tbsp tahini
• Salt and pepper to taste
• Fresh parsley for garnish
• Lemon wedges for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the cumin and coriander, cooking for another 2 minutes to bring out the spices’ flavor.
3. Add the cauliflower florets and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 20 minutes, or until the cauliflower is tender.
4. Stir in the tahini and cook for another 2-3 minutes, then use an immersion blender to purée the soup until smooth and creamy.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley and lemon wedges on the side for a refreshing contrast.

Cauliflower and Tahini Soup is a rich, creamy dish that beautifully balances the mild taste of cauliflower with the deep, nutty flavor of tahini. The addition of spices like cumin and coriander further enhances the soup, adding a layer of complexity. This soup is perfect for a comforting meal, whether on a chilly evening or as a light, satisfying lunch. Its smooth texture and wholesome ingredients make it both a nutritious and indulgent choice, bringing the flavors of the Middle East into every spoonful.

Mulukhiyah Soup (Shorbat Mulukhiyah)

Mulukhiyah Soup, or “Shorbat Mulukhiyah,” is a beloved Middle Eastern dish made with the leaves of the mulukhiyah plant, which have a unique, slightly mucilaginous texture when cooked. The soup is rich in flavor, with a combination of fresh herbs, garlic, and often chicken or beef, creating a nourishing and comforting meal. It’s particularly popular in Egypt, Lebanon, and surrounding regions, where it’s a traditional comfort food, especially during the cooler months.

Ingredients:

• 2 cups mulukhiyah leaves (fresh or frozen)
• 1 whole chicken, cut into parts (optional, can also use beef)
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 tsp ground coriander
• 1 tsp cumin powder
• 4 cups chicken or vegetable broth
• 2 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. If using chicken, bring the chicken pieces and broth to a boil in a large pot. Skim off any foam that rises to the surface. Reduce heat and simmer for 30-40 minutes, until the chicken is fully cooked and tender.
2. In a separate pan, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 5 minutes.
3. Stir in the ground coriander and cumin, cooking for another 2 minutes to release the flavors.
4. Add the sautéed onion and garlic mixture to the pot with the chicken. Add the mulukhiyah leaves and simmer for 10-15 minutes, or until the leaves are tender and the soup has thickened slightly.
5. Remove the chicken pieces from the soup and shred the meat. Return the shredded chicken to the pot.
6. Season with salt and pepper to taste.
7. Serve hot with lemon wedges for squeezing.

Mulukhiyah Soup is a comforting and flavorful Middle Eastern dish that showcases the unique texture and taste of mulukhiyah leaves. The combination of tender chicken (or beef) and aromatic spices like coriander and cumin creates a rich, hearty soup that is both satisfying and nutritious. Known for its earthy and slightly mucilaginous consistency, this soup is a beloved classic in many Middle Eastern households. Whether enjoyed during the colder months or as part of a special family meal, Mulukhiyah Soup is a dish that is sure to warm both the body and the soul.

Lentil and Spinach Soup (Shorbat Adas wa Sabanegh)

Lentil and Spinach Soup, or “Shorbat Adas wa Sabanegh,” is a hearty, nutritious Middle Eastern dish that combines the earthy flavors of lentils with the vibrant, fresh taste of spinach. This soup is both rich in protein and full of vitamins, making it a great choice for vegetarians and those seeking a healthy, filling meal. The subtle spices like cumin and turmeric lend warmth and depth, making it a comforting dish perfect for any season.

Ingredients:

• 1 cup dried brown or green lentils, rinsed
• 4 cups vegetable broth or water
• 2 cups fresh spinach, chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 2 tbsp olive oil
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened, about 5 minutes.
2. Stir in the cumin and turmeric, cooking for another minute until fragrant.
3. Add the lentils and vegetable broth, bringing the mixture to a boil. Reduce the heat and simmer for 25-30 minutes, or until the lentils are tender.
4. Stir in the chopped spinach and cook for another 5-7 minutes until the spinach wilts and the soup is well combined.
5. Season with salt and pepper to taste.
6. Serve hot with lemon wedges on the side for a refreshing tang.

Lentil and Spinach Soup is a nutritious and comforting meal that brings together the hearty richness of lentils with the fresh, earthy taste of spinach. The spices like cumin and turmeric add a depth of flavor, making each spoonful satisfying and full of warmth. This soup is an excellent source of protein and iron, perfect for those seeking a wholesome and plant-based meal. Its simplicity and flexibility allow for easy customization, while its vibrant color and nourishing ingredients make it a perfect addition to any menu.

Chickpea and Lemon Soup (Shorbat Hummus wa Limon)

Chickpea and Lemon Soup, or “Shorbat Hummus wa Limon,” is a refreshing and tangy Middle Eastern soup that combines the creamy texture of chickpeas with the bright, zesty flavor of lemon. This soup is light yet filling, making it a great choice for a light lunch or appetizer. The addition of fresh herbs, garlic, and a touch of olive oil makes the soup aromatic and flavorful, offering a perfect balance of savory and tangy notes.

Ingredients:

• 2 cups cooked chickpeas (or 1 can, drained and rinsed)
• 1 onion, chopped
• 2 garlic cloves, minced
• 4 cups vegetable broth or water
• 1 tsp cumin powder
• 1 tsp coriander powder
• 2 tbsp olive oil
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the cumin and coriander, cooking for another 2 minutes to bring out the spices’ flavor.
3. Add the chickpeas and vegetable broth, bringing the soup to a boil. Reduce the heat and simmer for 15-20 minutes to allow the flavors to meld.
4. Use an immersion blender to purée the soup until smooth, or leave it chunky if preferred.
5. Stir in the lemon juice, and season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Chickpea and Lemon Soup is a light, refreshing, and flavorful Middle Eastern dish that combines the creaminess of chickpeas with the bright tanginess of lemon. The soup is simple to prepare, yet the flavors are rich and satisfying. The cumin and coriander provide a subtle warmth, while the lemon adds a refreshing lift. This soup is perfect for any time of year, whether served as a starter or a main dish. Its healthy ingredients and bold flavors make it a delightful addition to any meal, offering a taste of the Middle East with every spoonful.

Tomato and Cucumber Soup (Shorbat Banadoura wa Khiyar)

Tomato and Cucumber Soup, or “Shorbat Banadoura wa Khiyar,” is a light, refreshing soup typically served cold in the Middle East. This soup is perfect for hot weather, providing a cool and revitalizing option. With the natural sweetness of tomatoes and the crisp, fresh flavor of cucumbers, it’s a nutritious and hydrating dish. The soup is subtly spiced with garlic and cumin, creating a harmonious balance of flavors that is both satisfying and refreshing.

Ingredients:

• 4 ripe tomatoes, chopped
• 2 medium cucumbers, peeled and chopped
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp cumin powder
• 4 cups vegetable broth or water
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh mint leaves for garnish
• 1 tbsp lemon juice (optional)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing for 5 minutes until softened.
2. Stir in the cumin powder, cooking for another minute to release its aroma.
3. Add the chopped tomatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for 15 minutes, allowing the tomatoes to break down and release their juices.
4. Add the chopped cucumbers and cook for an additional 5 minutes, just until the cucumbers soften slightly.
5. Use an immersion blender to purée the soup until smooth, or leave it slightly chunky for more texture.
6. Season with salt, pepper, and lemon juice if desired.
7. Serve chilled, garnished with fresh mint leaves.

Tomato and Cucumber Soup is a light and refreshing Middle Eastern dish perfect for a hot day. The combination of ripe tomatoes and crisp cucumbers creates a cooling effect, while the cumin and garlic provide a subtle warmth and depth of flavor. This soup is not only hydrating but also rich in vitamins and antioxidants, making it a healthy and revitalizing choice. Its ability to be served cold makes it ideal for summer months, offering a delicious and nutritious option for any meal.

Note: More recipes are coming soon