Tomato and Vegetable Soup with Israeli Couscous



  1. 2 tbsp olive oil
  2. 1 onion, chopped
  3. 2 carrots, diced
  4. 2 celery sticks, diced
  5. 400 g / 14 oz canned or fresh chopped tomatoes
  6. 6 garlic cloves, chopped
  7. 1 liter / 4 cups vegetable stock
  8. 200 g / 8 oz Israeli couscous / any small pasta
  9. 3 sprigs fresh mint, chopped
  10. ¼ bunch cilantro, chopped
  11. ½ tsp ground cumin
  12. Cayenne pepper, to taste
  13. Salt to taste
  14. Ground black pepper to taste


  1. Heat the oil in a large pan, then add the onion, carrots and celery and cook gently for about 10 minutes on medium heat, till softened
  2. Add garlic, the tomatoes, stock, couscous / pasta, cumin powder, cayenne pepper, mint, cilantro, salt and pepper and bring to boil
  3. Reduce the heat and simmer gently for 10 minutes, stirring occasionally, till the couscous / pasta is cooked and tender
  4. Serve piping hot with your favorite bread

Serves: 4

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