Tomato Soup with Israeli Couscous
Serves 4-6
Ingredients
- 2 Tbsp olive oil
- 1 onion, chopped
- 2 carrots, diced or sliced
- 1 14-ounce can chopped tomatoes (BPA-free lining)
- 6 garlic cloves, pressed
- 6 cups vegan vegetable stock
- 1 1/2 cups uncooked Israeli couscous
- 3 mint sprigs, chopped
- 1/4 tsp ground cumin
- 1/4 bunch fresh cilantro, chopped
- Salt and pepper
Instructions
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 boil, add the remaining chopped garlic, then lower the heat slightly and simmer gently for 7-10 minutes, stirring occasionally, or until the couscous is just tender. Season to taste with salt and pepper. Garnish with fresh mint and/or cilantro.
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