Warm Up with Tomato Soup with Couscous

A vegan appetizer we can’t get enough of

Posh Journal

Tomato Soup with Israeli Couscous
Serves four to six


  • 2 tbsp. olive oil
  • 1 onion, chopped
  • 1-2 carrots, diced
  • 1 14-oz. can chopped tomatoes
  • 6 garlic cloves, roughly chopped
  • 6¼ c. vegan vegetable stock
  • 1-1½ c. uncooked Israeli couscous
  • 2-3 mint sprigs, chopped, or several pinches of dried mint
  • ¼ tsp. ground cumin
  • ¼ bunch fresh cilantro (about 5 sprigs), chopped
  • Salt and freshly ground pepper


1. Heat the olive oil in a large pan, add the onion and carrots, and cook over medium-low heat for about 10 minutes, until softened. Add the tomatoes, half the garlic, vegetable stock, couscous, mint, cumin, and cilantro.

2. Bring the soup to a boil, add the remaining chopped garlic, then lower the heat slightly and simmer gently 7-10 minutes, stirring occasionally, or until the couscous is just tender. Season to taste with salt and pepper.

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