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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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. 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) |
Directions:
1. Heat oil in a large saucepan. Add onion and cook over moderate heat until onion is softened (about 10 minutes).
2. Add the cumin and garlic, and sauté for 1 minute.
3. Add tomatoes, tomato paste and stock. Bring to a boil, then reduce to a simmer for about 15 minutes.
4. Add couscous and simmer for a further 5-10 minutes, or until couscous is tender.
5. Season with salt and pepper and serve garnished with fresh coriander (cilantro).
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