Wednesday, February 18, 2015

Recipe: Tomato Soup with Israeli Couscous

This is one of my family's favorite soups. It is so simple to make and fast, too. I serve it with a sliced baguette or French bread, drizzled with olive oil and toasted.

I stay true to the recipe, as it is perfect just the way it is.

Tomato Soup with Israeli Couscous
Recipe Source: Mayim's Vegan Table

2 Tbsp. olive oil
1 onion, chopped
1 to 2 carrots, diced
1 (14-ounce) can chopped tomatoes
6 garlic cloves, roughly chopped
6 1/4 cups vegetable stock
1 to 1 1/2 cups uncooked Israeli couscous
2 to 3 mint springs, chopped
1/4 tsp. ground cumin
1/4 bunch fresh cilantro to about 5 springs, chopped
salt and pepper

Heat the olive oil in a large pan, add the onion and carrots, and cook over medium-low for about 10 minutes until softened. Add the tomatoes, half of the garlic, vegetable stock, couscous, mint, cumin, and cilantro.

Bring the soup to a boil, add the remaining chopped garlic, then lower the heat slightly and simmer gently for 7 to 10 minutes, stirring occasionally, or until the couscous is just tender. Season to taste with salt and pepper.

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