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Fast and tasty
Lean vegetable soup

Hearty Vegetable Soup with Canned Tomatoes and Couscous

Tomatoey, bright, vegan, healthy, and incredibly tasty! This meatless vegetable soup can be made with vegetable broth or just plain water. It comes together fast, the result is fantastic, and both kids and adults will love it!

Pearl

Recipe author

Composition / ingredients

Servings:

Couscous

Canned tomatoes (in their own juice)

200

Onion

Carrot

Potatoes

Garlic

Broth (or water)

Fresh herbs

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 0 % 0 g

Carbohydrates 71 % 5 g

33 kcal

GI: 83 / 17 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make this vegetable soup? First, gather all the ingredients you'll need.
Step 2:

Peel the potatoes, carrot, onion, and garlic. Wash all the vegetables and pat them dry with paper towels.
Step 3:

Cut the potatoes into small cubes. Put the broth on the stove. When it boils, add the potatoes and couscous, and lower the heat to just below medium. Salt to taste and cook, covered, until the potatoes are tender — about 10–15 minutes (depending on the size and variety).
Step 4:

Meanwhile, make the sauté. Finely chop the onion and cut the carrot into small sticks — or grate it, whichever you prefer.
Step 5:

Heat some vegetable oil in a heavy-bottomed skillet. Sauté the onion and carrot to your liking, stirring so nothing burns.
Step 6:

Add the canned tomatoes with their juice to the skillet. If the tomatoes are large, break them up with a knife or fork (canned tomatoes are usually soft enough to crush easily with a fork). If the tomatoes and juice taste sharp, add a pinch of sugar to balance it out. Add the chopped garlic and cook everything together over medium heat for about 5–10 minutes.
Step 7:

Once the potatoes are tender, add a bay leaf and the tomato sauté to the pot. Stir, taste for salt, and add more if needed.
Step 8:

Stir finely chopped fresh herbs into the finished soup — dill, parsley, or young green onions all work. Take the pot off the heat and let it rest a bit.
Step 9:

Done — time to serve!

You can use any broth — chicken, meat, or vegetable — or plain water; it'll be just as tasty. Serve each bowl with a dollop of sour cream and a sprinkle of aromatic ground pepper. The soup has a pronounced tomato flavor; you can use fewer canned tomatoes if you prefer.
Keep in mind that couscous swells a lot as it cooks, so even if the soup looks thin at the start, it'll thicken up considerably by the end. For how to choose and best prepare couscous, see a dedicated guide.
Enjoy!
You can use more or less liquid than the recipe calls for, depending on whether you want a thicker or thinner soup.
The canned tomatoes can be swapped for ketchup, fresh tomatoes in their own juice, or tomato paste — adjust the amount to taste.