Creamy mushroom soup

Creamy mushroom soup

Ramadan is only a day  away!

If you celebrate it , then Ramadan mubarak to you and if you don’t and would like to know a little more about it,read on.

Ramadan is the month in which muslims around the world fast from dawn till sunset . The fast means no eating and no drinking throughout the day but that is not all. Fasting means that the whole of you, body and soul is fasting. Your hands are fasting, you can’t do harm or steal or hurt others. Your eyes are fasting, you are not allowed to watch anything inappropriate. Your tongue is fasting, you are not allowed to lie or gossip. You see, Ramadan is meant to teach you that you are in control, you can control your hunger, thirst along with your anger, desires and everything that you are. Observing Ramadan is a spiritual and moral boot camp if you will. Fasting teaches you that if you set your mind to it, you can do anything.

In the past few years, across a number of posts and recipes I have shared a little about the  reasoning behind this month long fast , I tried to answer some FAQ that I receive from readers, and I tried to explain a little about the fact that Ramadan not only comes with instructions for fasting but it also comes with instructions for feasting that are wonderful to apply all year round. So, if you are interested in exploring a little more about Ramadan, please do check them out, and if you have any other questions that I have not answered, please leave me a comment or send me an email

With the fast extending over 15 hours each day and since summer is already in full blast here with temperatures soaring over 40 C. Soups and salads take center stage in my iftar menu. After a long day, they help give the body a healthy and refreshing dose of nutrients that is easy to digest .

My family and I ,love creamy soups, the velvety texture and the richness is so comforting yet the idea of all the calories and fat in regular cream is scary!Not to mention that after such a long fast, all the cream and butter can feel extra heavy and hard to process.

My secret to getting the same creamy texture without all the fat and with an added bonus of fiber and nutrients is to use oats!

I know the idea might sound strange at first but trust me, it works perfectly! Just give it a go and you can thank me later!

When I first came to the UAE and was trying to find replacements for the brands that I used in Jordan that are not available in the UAE a particular brand caught my attention with their unique packaging. They made different types of flour, oats and they also produced eggs. What I loved about their packaging was the fact that they used bright colors and hand drawn doodles. Their flour bags are covered with little doodles and little notes about their products written with a font that resembles handwriting. The packages felt like they were made with a lot of love and I remember thinking that this must be a family business because of their unique vibe and the level of care that went into every little detail in their packages. Fast forward 3 years, they contacted me this year and asked me to make 2 recipes using their product, with the email came the story of the company and it turns out I was right

Jenan (which is arabic for gardens) is a company that produces flour, oats and eggs. They established the first mill in the UAE in the 1970s. Through hard work and their passion for their products, they have grown to a company that  mills over 360,000 tonnes of flour a year. That’s enough to make 600 million loaves of bread!

I love working with family owned local companies, the passion and dedication they put into their products are a joy to witness and interact with.

Creamy mushroom soup

Ingredients

  • 3 tablespoons olive oil (you can use butter or coconut oil too)
  • 1 finely diced onion
  • 1 tablespoon flour
  • 4 tablespoons Jenan quick cooking oats
  • 1 cup milk (you can use coconut milk instead)
  • 3 cups chicken stock (or water if you want to make it vegan)
  • 1/4 cup grated parmesan cheese
  • 1/2 teaspoon paprika
  • 1 teaspoon dried oregano
Read the whole recipe on Chef in disguise