Tomato Soup with Israeli Couscous

Tomato Soup with Israeli Couscous

Tomato Soup with Israeli Couscous

Soup is sometimes where great meal planning starts, especially with delicious and
sophisticated flavors like those you’ll find in this Middle Eastern–inspired soup. The garlic
and deceptively simple spices create a complex base. With the addition of couscous,
this soup is a meal in itself.
Serves 4-6

Ingredients

2 tablespoons olive oil
1 onion, chopped
1-2 carrots, diced
1 (14 ounce) can chopped tomatoes
6 garlic cloves, roughly chopped
6 ¼ cups vegan vegetable stock
1-1 ½ cups uncooked Israeli couscous
2-3 mint sprigs, chopped, or several pinches of dried mint
¼ teaspoon ground cumin
¼ bunch fresh cilantro or about 5 sprigs, chopped
Salt and freshly ground pepper, to taste

DIRECTIONS

Heat the olive oil in a large pan, add the onion and carrots, and cook over
medium-low heat 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.