Lenten vegetable soup with tomatoes in their own juice and couscous

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to cook lean vegetable soup? First of all, prepare all the ingredients you will need to make the soup.

2. STEP 2

   

   Peel the potatoes, carrots, onions and garlic. Wash all vegetables and dry with paper towels.

3. STEP 3

   

   Cut the potatoes into small cubes. Place the broth on the stove. At the point of boiling, place the potatoes and couscous into the pan; reduce the flame under the pan to slightly below medium. Add salt to taste and cook under a closed lid until the potatoes are ready. This will take about 10-15 minutes (depending on the size and variety of potatoes).

4. STEP 4

   

   At this time, prepare the frying. Finely chop the onion and chop the carrots into cubes. Carrots can also be grated. Do what is more convenient and familiar to you.

5. STEP 5

   

   Heat vegetable oil in a frying pan with a thick bottom. Fry the onions and carrots to the desired degree. Don't forget to stir so nothing burns.

6. STEP 6

   

   Pour the tomatoes in their own juice into the pan. If the tomatoes are too large, chop them with a knife or fork (canned tomatoes are usually soft, so they can be crushed with a fork without much difficulty). If the tomatoes and juice are sour, add a pinch of sugar to the pan for a more balanced taste. Add chopped garlic to the tomato sauce and cook everything together over medium heat for about 5-10 minutes.

7. STEP 7

   

   When the potatoes are ready, add the bay leaf and fry to the pan. Stir, taste again for salt, and add more salt if necessary.

8. STEP 8

   

   Add finely chopped fresh herbs to the finished soup. It can be dill, parsley, and green young onions. Remove the pan from the heat and let it sit for a while.

9. STEP 9

   

   Ready! You can serve!

Comments on the recipe

Veronica

01.09.2023

4.8

I really liked the lean tomato soup with tomatoes in their own juice and couscous. I've never made soup with couscous. It was very interesting to try. I made soup without meat broth. I didn’t add tomatoes to the frying, since the frying was already ready, I just added it to the soup. I took canned tomatoes in their own juice, according to the quantity as the author suggests. The soup turned out very tasty! So aromatic, with a bright pronounced tomato taste. Very interesting recipe! When cooking, I used more couscous, 5 tablespoons, since 3 tablespoons seemed not enough. At first the couscous was ok in the soup. By the way, I really liked the couscous in the soup) But when the soup cooled down, the cereal swelled greatly, and there was a lot of it. Conclusion: you need to take the amount of couscous as the author advises) Zhemchuzhina, thank you very much for this simple and interesting soup recipe. I will definitely cook again! Here's my tomato soup)))