Top 6 Hot and Healthy Arab Soups to Enjoy This Season

Looking for hot, healthy starters to enjoy during the colder months? Arab cuisine offers a rich variety of soups that are not only deeply flavorful but also packed with nutrients. These traditional soups are commonly served at family tables across the Middle East and North Africa, especially in winter and during Ramadan, providing comfort, warmth, and nourishment.

Lentil Soup (Shorbat Adas)

Lentil soup is perhaps the most iconic Middle Eastern starter worldwide. Found in countless variations across the Arab world—from the Levant to North Africa—it typically includes lentils, onions, garlic, cumin, and olive oil. Rich in plant-based protein and fiber, this soup is both filling and easy to digest, making it a staple for everyday meals and fasting breaks.

Hummus Soup (Chickpea Soup)

For chickpea lovers, hummus soup is a savory and creamy option that elevates the classic legume into a warming dish. Made with blended chickpeas, garlic, tahini, and lemon, it can be enhanced with mushrooms or spices like cumin and paprika. This soup is especially popular for its smooth texture and high nutritional value.

Orzo Soup (Lesan Asfour)

Known in Egypt and parts of the Levant as lesan asfour (bird’s tongue), orzo soup is quick, light, and comforting. It is usually prepared with chicken broth, olive oil, lemon juice, and vegetables such as carrots or zucchini. Its simplicity makes it a popular weekday meal, especially for children and those seeking a mild yet satisfying soup.

Harira

Harira is a traditional Moroccan tomato-based soup made with lentils, chickpeas, herbs, and spices. Often enriched with small amounts of meat, it is most famously served during Ramadan alongside chebakia, a honey- and rosewater-flavored pastry. Harira is deeply nourishing and symbolizes hospitality and tradition in Moroccan culture.

Vermicelli Soup

Vermicelli soup is a versatile Arab classic with many regional variations. Thin pasta noodles are cooked in chicken, beef, or vegetable broth and sometimes combined with lentils or vegetables. Light yet warming, it is often served as a starter before main dishes or enjoyed on its own during cold evenings.

Mulukhiyah (Molokhia)

Unlike most soups, mulukhiyah is often considered a full meal rather than a starter. Made from finely chopped jute leaves cooked with garlic and coriander, it is commonly served over rice with chicken or beef on the side. In some regions, it is eaten as a thick soup or even used as a dip with bread. Highly nutritious, mulukhiyah is rich in iron, vitamins, and antioxidants.

Together, these soups reflect the diversity of Arab cuisine, where food is closely tied to health, tradition, and community. Whether served as a starter or a main course, they continue to warm tables and preserve culinary heritage across generations.