Clarissa Johal: #MeatlessMonday-Tomato Soup with Israeli Couscous

Monday, November 3, 2014

#MeatlessMonday-Tomato Soup with Israeli Couscous

Photo courtesy of Chris Potako via Flickr
This is probably the easiest crock-pot soup recipe ever. I use Israeli couscous. It's larger than regular couscous (more like Italian orzo) and doesn't fall apart in the hot soup. If you don't like/have couscous you can substitute white/brown rice. quinoa or pasta. You can also add 1/2 cup of carrots along with the spinach for extra veggies. Enjoy!

Ingredients

1T olive oil
1 yellow onion, chopped
1 garlic clove, minced
3 cup vegetable stock
1-28 oz. can chopped tomatoes
1T tomato paste
1/2 cup fresh spinach, chopped
1 cup Israeli (cooked) couscous.
Fresh basil, chopped for garnish

Saute onion and garlic in olive oil

In a crock pot--combine vegetable stock, chopped tomatoes, tomato paste, chopped spinach.
Add sauteed ingredients.

Cook on medium/low for 3 hours. Blend until smooth.

Serve over couscous topped with fresh basil. I like mine garnished with a spoonful or sour cream.


2 comments:

anikocarmean said...

Hi! I cooked up two batches of this soup this weekend. I used orzo instead of couscous, and froze the soup to make a fast weeknight dinner. Thanks for the recipe!

-aniko

Clarissa Johal said...

You're very welcome! Orzo is a great choice! :)