Tomato And Couscous Soup Recipes

MOROCCAN TOMATO & CHICKPEA SOUP WITH COUSCOUS

Steps:

• Tip the couscous into a bowl, season with salt and pepper and stir through 1 tbsp of the oil. Pour over enough hot stock just to cover and cover the bowl with cling film and set aside.
• Heat the rest of the oil in a saucepan and cook the onion and carrot gently for 8 mins until softened. Add the garlic and ginger and cook for 2 mins more then stir in the ras el hanout and harissa and cook for another minute. Pour in the tomatoes and stock and give everything a good stir. Season, add the chickpeas and simmer everything gently for 20 mins until thickened slightly then squeeze over the lemon.
• Uncover the couscous and fluff up with a fork. Spoon the soup into bowls, top each with a mound of couscous, scatter with coriander and serve with extra harissa for those who want it.

COUSCOUS SOUP

Steps:

• Heat the oil in a large pot, add onion and carrots, then cook gently for about 10 minutes at low heat until softened.
• Add the tomatoes, garlic, broth, mint, cumin, cilantro leaves, cayenne pepper, and couscous.
• Increase to medium-high heat and bring to a boil. Lower the heat and simmer gently for about 7 minutes or until the couscous is fully cooked but not mushy.
• Adjust seasoning with salt, pepper, and additional fresh herbs or spices if needed.
• Serve with your favorite toppings such as bread or fresh herbs.

COUSCOUS MINESTRONE SOUP

Steps:

• Heat the coconut oil in a large pot over medium-high heat.
• Add the onion and cook until translucent, about 5 minutes.
• Add the garlic, oregano and basil and cook 3 minutes.
• Add both of the tomatoes and vegetable broth.
• Bring to a boil.
• Reduce the heat to medium low and simmer 10 minutes.
• Stir in the beans, pasta, couscous and bring back to a boil
• Add the fresh basil.
• Turn down to medium high heat and cook for 10 minutes.
• Season with salt and pepper.

SPICY COUSCOUS & TOMATO SOUP

Steps:

• In a Dutch oven, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, tomatoes, cumin, coriander, cinnamon, cayenne and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until flavors are blended., Stir in couscous; cover and cook 4-6 minutes longer or until couscous is tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

TOMATO AND COUSCOUS SOUP

Steps:

• Heat oil in a large saucepan. Add onion and cook over moderate heat until onion is softened (about 10 minutes).
• Add the cumin and garlic, and sauté for 1 minute.
• Add tomatoes, tomato paste and stock. Bring to a boil, then reduce to a simmer for about 15 minutes.
• Add couscous and simmer for a further 5-10 minutes, or until couscous is tender.
• Season with salt and pepper and serve garnished with fresh coriander (cilantro).

TOMATO COUSCOUS SOUP

Steps:

• In a large saucepan, saute onion and garlic in oil until tender. Add the broth, tomatoes and oregano. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tomatoes are tender. , Remove from the heat; stir in couscous and salt. Let stand for 5 minutes.

NEGATIVE CALORIE DIET SOUP

Steps:

• Negative Calorie Soup Recipe 2:
• Ingredients:
• onions
• green peppers
• cans whole or crushed tomatoes
• head cabbage
• large bunch celery
• pkg. dry onion soup mix
• Directions:
• Cut vegetables into medium size pieces, add soup mix and cover with water. Cook on high for 10 minutes, then lower heat and simmer until vegetables are tender.
• Eat as much soup each day as you want. The more you eat the more you lose. (You may add seasoning such as oregano, thyme, old bay or whatever you like. Varying the seasoning varies taste of soup so you don't tire of it