Friday, May 2, 2014

Tomato Soup with Israeli Couscous

With the changing seasons, I tend to crave hearty, healthy soups. One of the best ones I've made lately is the Tomato Soup with Israeli Couscous from Mayim's Vegan Table by Mayim Bialik and Dr. Jay Gordon. This tomato-based soup has the warmness of tomatoes coupled with fresh herbs and hearty grains. I love having fresh mint and fresh cilantro mixed into this vegetable-stock based soup. It is a basic soup that can easily become one of your staples.

Tomato Soup with Israeli Couscous
Serves 4-6

  • 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

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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