Recipe: Spicy Tomato and Couscous Soup

Photo taken from connoisseurusveg.com

Warm up with this easy-to-follow spicy tomato and couscous soup recipe!

Full disclaimer: This recipe is not our own, it was taken from The Hungry Student: Vegetarian Cookbook written by Charlotte Pike, page 53. It is a must-buy recommendation!!

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SPICY TOMATO & COUSCOUS SOUP

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Ingredients:

• 1 tbsp olive oil

• 1 large onion, peeled and chopped

• Pinch of ground cumin

• 2 tsp of harissa paste

• 400g can of chopped tomatoes

• 400g can of chickpeas, rinsed and drained

• 60g of couscous

• 500ml hot vegetable stock

• Salt and pepper

• Handful of fresh coriander leaves, chopped, to serve (optional)

• Crusty bread (optional)

Methods:

1. Heat the oil in a large saucepan over medium heat. Add the chopped onions and gently cook for 10 minutes or so until it is softened. Watch out as you don’t want it to brown.

2. Add the cumin and harissa paste and stir well. Add the tomatoes, chickpeas and couscous, stir again and add vegetable stock.

3. Leave the soup to bubble away for around 15 minutes until it’s heated through. The couscous will swell as it cooks.

4. Season with salt and pepper, and stir through some coriander if you are using it.

5. Serve while hot with your crusty bread (optional) and enjoy!

Tip: Leftover soup keeps for a couple of days in the fridge and freezes well in individual portions. This recipe should be enough to serve 4 people.