Tomato Soup with Israeli Couscous

17 Jan

Soup is one of my favorite meals to cook, even on a weeknight.  Soups like this one come together quickly, are comforting and satisfying, yet are usually relatively healthy, since you don’t need to add much fat.    This one is fresh, yet flavorful, and I added lots of Israeli couscous (a very small, round pasta – usually found in the rice section) because I love the texture it adds.  I also added some baby spinach to feel like I really got enough vegetables in this one-bowl meal.

Tomato Soup with Israeli Couscous

Yield: 4-6 servings, Time: 30 min

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 2 carrots, diced
  • 14 oz canned diced tomatoes
  • 6 garlic cloves, minced
  • 6 cups vegetable or chicken stock
  • 1-1.5 cups Israeli couscous (depending how much pasta you like)
  • 2 mint sprigs, chopped (or a few pinches of dried mint)
  • 1/2 teaspoon cumin
  • 5 sprigs cilantro, chopped
  • cayenne pepper, salt and black pepper to taste
  • Optional: 2 cups fresh baby spinach
  • Parmesan cheese, for serving

Heat the oil in a large pot, add the onions and carrots and cook until softened, about 10 minutes.  Add half the garlic and cook about 1 minute (don’t let it burn!).  Add the tomatoes, stock, couscous, and all the herbs and seasonings.

Bring the soup to a boil, add the remaining garlic, and reduce heat to simmer gentle for 10-12 minutes until couscous is tender.   Add in the baby spinach and let it wilt.  Serve piping hot, topped with parmesan cheese and more mint and cilantro, if desired.

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2 Responses to “Tomato Soup with Israeli Couscous”

  1. cait January 18, 2012 at 12:24 am #

    yum! i love soup! and vegetarian recipes!

    • Amy January 18, 2012 at 10:42 am #

      And there’s another vegetarian recipe up today!

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