Tomato and vegetable soup with couscous
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Easy and delicious recipe for those who do not like to stand behind the stove. The spicy tomato soup is very flavorful and the couscous makes you full.
Ingredients for tomato and vegetable soup with couscous:
- Freshly squeezed juice (tomato) - 700 ml
- Broth (chicken) - 800 ml
- Eggplant (medium) - 1 pc
- Carrots (small) - 3 pcs
- Onions - 1 pc
- Garlic - 2 clove
- Chili pepper - 1 pc
- Green beans - 100 g
- Couscous - 50 g
- Caraway - 1/2 teaspoon
- Dill (seeds) - 1/2 teaspoon
- Allspice (peas) - 3 units
- Vegetable oil - 3 tablespoon
- Salt - 2/3 teaspoon
- Sugar - 1 teaspoon
- Greens (to serve)
- Sour cream (to serve)
How to cook tomato and vegetable soup with couscous step by step with photos
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Dice onion, chop garlic and chili pepper (without seeds) finely. Heat 1 tablespoon of oil in a skillet, add onion, chili pepper and garlic and stir-fry for a few minutes. Cut carrots into half rings, stir in frying pan, add dill and cumin seeds. Stir-fry and fry for another minute. |
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Squeeze out the juice of the tomatoes with a juicer. |
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Pour the juice into a pan, bring to the boil and simmer for a few minutes. Then add the fried vegetables. |
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Cut the eggplant into thin slices and brown quickly in a frying pan with heated oil. |
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In a saucepan put the sliced green beans and the fried eggplants, add the chicken stock, salt and sugar. Bring the soup to a boil and cook on medium heat for 5-7 minutes (until the beans are ready). |
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Then add the allspice and couscous. Stir, turn off the heat and leave to infuse for 10 minutes. |
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Serve the soup with sour cream and a sprinkle of finely chopped dill. |
Salt, Cumin, Garlic, Spicy, Sweet pepper, Tomato, Vegetable Oil, Greens, Sugar, Onions, Sour Cream, Eggplant, Broth, Carrots, Salty, Dill, Vegetable, Chili Peppers, Beans, Couscous, Broths and Soups, Hot Soups
