Tomato and Couscous Soup

Name: Tomato and Couscous Soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1 -2 tablespoon olive oil; 1 large onion, finely diced; 1 teaspoon cumin, ground; 3 garlic cloves, crushed; 2 (400 g) cans diced tomatoes; 70 g tomato paste; 4 cups vegetable stock or 4 cups chicken stock; 1/3 cup instant couscous; 1/2 bunch fresh coriander, chopped; 1/2 teaspoon sea salt (or to taste); 1/2 teaspoon fresh ground pepper (or to taste)

(11)

Recipe by Leggy Peggy

This tomato soup is nutritious, delicious, easy-to-make and ready in just over 30 minutes. Serve hot, room temp or even cold. Use vegetable stock to make it vegetarian/vegan. This has been adapted from a Julie Le Clerc recipe.

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READY IN: 35mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1 -2

tablespoon olive oil
1

large onion, finely diced
1

teaspoon cumin, ground
3

garlic cloves, crushed
2

(400 g) cans diced tomatoes
70

g tomato paste
4

cups vegetable stock or 4 cups chicken stock
¹⁄₃

cup instant couscous
¹⁄₂

bunch fresh coriander, chopped
¹⁄₂

teaspoon sea salt (or to taste)
¹⁄₂

teaspoon fresh ground pepper (or to taste)

DIRECTIONS

Heat oil in a large saucepan. Add onion and cook over moderate heat until onion is softened (about 10 minutes).
Add the cumin and garlic, and sauté for 1 minute.
Add tomatoes, tomato paste and stock. Bring to a boil, then reduce to a simmer for about 15 minutes.
Add couscous and simmer for a further 5-10 minutes, or until couscous is tender.
Season with salt and pepper and serve garnished with fresh coriander (cilantro).

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