Monday, September 18, 2017

a recipe for early Fall: tomato couscous soup

Every year around this time we go crazy for soups. In fact, the past several years, I've shared a round up list of some of our favorites (see here, here & here).

This year is, of course, no exception. We've been making many of the soups on that list and experimenting with a few more. Today I thought I'd share one with you, in case it's chilly where you are as well, and you're in the mood for something healthful and warming. Enjoy! 

you will need: 
a lug of olive oil
1 yellow onion, diced
1 clove garlic, diced
1 tbsp tomato paste
4 Roma tomatoes, chopped
1 can diced tomatoes
1 tbsp sugar
3 tbsp balsamic vinegar
1 tbsp dried herbs (oregano, parsley or thyme work well!)
2 cups veggie broth
1 cup couscous
sea salt & fresh ground pepper to taste
generous handful fresh basil & balsamic reduction for topping

Heat your onion and garlic in a pan with some olive oil until the onion is slightly translucent and the garlic smells amazing. Add tomato paste and stir. Add your chopped fresh tomatoes and canned tomatoes and sugar to cut the acidity of the tomatoes. Pour in the balsamic vinegar. Add your dried herbs and cover the whole thing in veggie broth, giving it a good stir. Bring to a boil and reduce heat. Add your couscous. Let the whole thing simmer for 15-20 minutes, stirring occasionally to insure the couscous doesn't stick. Add your salt and pepper and serve piping hot, topped with fresh chopped basil and a drizzle of your favorite balsamic reduction. 

(PS: In lieu of a whole separate 5 soups post, we're also enjoying this and this -found through Pinterest, looking forward to making this from last year, and are planning on Pumpkin Curry this week! Yum!)

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