Vegan Tomato Veggie Soup with Couscous

Tomatoy, bright, vegan, healthy and incredibly tasty! Lenten vegetable soup can be prepared during Lent using vegetable broth or plain water. It’s quick to prepare, and the result is amazing, both adults and children will love it!
cook time: 30 min
Zoe Kendrick
Vegan Tomato Veggie Soup with Couscous

Nutrition Facts (per serving)

33
Calories
5g
Carbs
2g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Garlic 2 clove
Tomatoes (in its own juice) 200 g
Salt to taste
Bouillon (or water) 1 l
Potato 2 pc
Carrot 1 pc
Greenery to taste
Couscous 3 tbsp

Recipe instructions

Step 1

Step 1
How to cook lean vegetable soup? First of all, prepare all the ingredients you will need to make the soup.

Step 2

Step 2
Peel the potatoes, carrots, onions and garlic. Wash all vegetables and dry with paper towels.

Step 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).

Step 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.

Step 5

Step 5
Heat vegetable oil in a frying pan with a thick bottom. Fry the onions and carrots to the desired degree. Donʼt forget to stir so nothing burns.

Step 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.

Step 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.

Step 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.

Step 9

Step 9
Ready! You can serve!

Additional rubrics

Related recipes