Tomato & couscous soup

Cooking Soups Tomato & couscous soup

This low-fat North African soup tastes great and feeds four for around $10.

Lables: High carb Low fat Low kilojoule Low sodium Low sugar Lower gi Vegetarian Egg free Fish free Peanut free Sesame free Shellfish free Soy free Tree nut free
  1. Heat a large saucepan over medium heat. Spray with olive oil spray. Add the onion and cook, stirring occasionally, for 5 minutes or until onion softens. Add the garlic, chilli and cumin and cook, stirring, for 1 minute or until aromatic.
  2. Add the celery, potato and carrot. Cook, stirring, for 2 minutes or until the celery softens. Add the water and tomato. Bring to the boil. Reduce heat to low. Simmer for 15 minutes or until potato is tender.
  3. Add beans and cook for 2 minutes. Add couscous. Set aside for 2-3 minutes or until couscous is tender. Season with pepper. Ladle among serving bowls. Top with coriander and serve with yoghurt.

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Olive oil spray
1 brown onion, finely chopped
2 garlic cloves, crushed
1 long fresh red chilli, deseeded, finely chopped
2 tsp ground cumin
3 celery sticks, trimmed, finely chopped
1 large potato, peeled, finely chopped
1 large carrot, peeled, finely chopped
750ml water
1 x 400g can no-added-salt chopped tomatoes
150g green beans, topped, cut into 3cm lengths
50g couscous
Fresh coriander leaves, to serve
Low-fat natural yoghurt, to serve

Adv

Autors
Preparation time
10
Cooking time
25
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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