Quick Green Veggie Soup With Couscous Recipes

SOUP FOR COUSCOUS

Steps:

• Chop all the vegetables into medium chunks.
• Heat the oil in a heavy pan, and saute the vegetables together with the salt, pepper, and hot sauce for 2 to 3 minutes.
• Add water, garbanzo beans, coriander, turmeric, and bouillon cube. Bring soup to the boil. Wash the eggs thoroughly, and add to the pan. Turn down the heat, and simmer for 30 minutes.
• Remove eggs, now hard-cooked; peel, slice, and add to the soup. Simmer for another 15 to 20 minutes. Serve over steamed couscous.

MEDITERRANEAN VEGETABLE SOUP WITH COUSCOUS

Steps:

• Layer ingredients in a wide-mouthed heatproof container with a tight-fitting lid.
• When you're ready to eat, fill the container almost to the top with water, seal, shake, removethe lid, and microwave for 2 minutes.
• Season with salt, reseal, gently swirl, and enjoy.

EASY GREEN VEGETABLE SOUP

Steps:

• Put the spring onions, potato and garlic into a large pan. Pour over the vegetable stock and bring to the boil.
• Reduce the heat and simmer for 15 mins with a lid on or until the potato is soft enough to mash with the back of a spoon.
• Add the peas and bring back up to a simmer. Scoop out around 4 tbsp of the peas and set aside for the garnish.
• Stir the spinach and yogurt into the pan, then carefully pour the whole mixture into a blender or use a stick blender to blitz it until it's very smooth. Season to taste with black pepper.
• Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.

QUICK GREEN VEGGIE SOUP WITH COUSCOUS

Steps:

• In a small heatproof container, combine the couscous with 1 cup boiling water. Cover and set aside.
• In a soup pot, combine the broth with 2 cups water and bring to a simmer. Add the zucchini, peas, broccoli, scallions, ginger to taste, and dill. Return to a rapid simmer, then cover and cook 3 to 4 minutes, until the vegetables are just done.
• Stir in soy sauce to taste along with the oil, spinach, and parsley. Cook for another minute or two, just until the spinach has wilted.
• Stir in the couscous. Season with pepper and, if desired, additional soy sauce. Serve at once.
• This soup teams well with salad-filled wraps. I suggest making the wraps first, as the soup will need your full attention for the short time span it requires. Any of the following, from Easy, Tasty Wraps (page 151), will yield a delightful soup-and-wrap dinner: BBQ Seitan and Avocado Salad Wraps (page 152), Hummus and Avocado Wraps (page 152), or Baked Tofu and Raw Veggie Wraps (page 152).
• Calories: 112
• Total Fat: 2.5g
• Protein: 4g
• Carbohydrates: 18g
• Fiber: 3g
• Sodium: 450mg