Ramadan soups | Turkish potato soup

Arab weather - soup is a warm, smooth and easy-to-digest dish, which is ideal for starting the Iftar in the blessed month of Ramadan, so that the body compensates for the fluids it lost during the long day of fasting, and prepares the intestines to accommodate the entire breakfast meal, and soups are a rich source of healthy nutrients that the body needs, especially in blessed month of Ramadan.

Today's soup from the list of Ramadan soups that we have prepared for you is: Turkish Potato Soup .

The following are the characteristics of the soup and how it is prepared.

Features of Turkish Potato Soup

Potato soup is a dish rich in essential nutrients that provide the body with many necessary minerals and vitamins, and one of its most prominent health benefits is that it is rich in fiber, which helps prevent constipation, and because of its potassium content, it reduces harmful cholesterol and lowers high blood pressure, and potatoes contain acid Alpha lipoic acid, which helps to regulate the level of sugar in the blood, and potatoes contain vitamin B6, which is able to fight the formation of tumors inside the body.

Turkish potato soup ingredients

1. (3) cups (750 ml) chicken broth.
2. 1 cup (250 ml) water.
3. (4) medium-sized potatoes.
4. (3) Fruits of medium-sized carrots.
5. (2) One green bell pepper, cut into small cubes.
6. A medium onion, finely chopped.
7. (2) 1 tablespoon (30 ml) lemon juice.
8. (2) 1 tablespoon (25 g) butter, at room temperature.
9. (2) 1 tablespoon (25 g) chopped fresh parsley.
10. (2) 1 tablespoon (20 g) of flour.
11. (½) teaspoon (2.5 g) lemon zest.
12. Laurea leaf (bay leaf).
13. Salt and black pepper.
     

How to prepare

1. Peel the potatoes and carrots, wash them and cut them into small cubes.
2. On a medium heat, melt the butter, then add the onions and saute for 3 minutes.
3. Add carrots and stir for 3 minutes, then add potatoes and stir for 5 minutes.
4. Add the flour and stir for a minute.
5. Add the broth, water, bell pepper, salt, black pepper and bay leaf, and mix well.
6. Leave the soup until it boils, then cover the pot, and leave it on a low heat for 30 minutes until the potatoes are tender.
7. Add lemon juice, lemon zest and parsley, and mix well.
8. Pour the soup into serving dishes, and serve hot.
    

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