For Meatless Monday this week I made Couscous minestrone soup. It was a rushed day. I had been working, then picked up my girls from school. I dropped one off at her after school job, and then took the other one to an Orthodontics appointment. We got home later than usual and I didn’t have much time to cook dinner. So this recipe was the perfect solution.
A while ago I had seen a TV show we have here called The Cook’s Pantry. A recipe they demonstrated on the show was this one for Couscous Minestrone Soup. Of course their recipe is full of brands that sponsor the show, but still, it was full of ingredients that I keep on hand and are familiar with (even if the brands weren’t all the same).
I changed the recipe very slightly. The one written below is almost the same as the original but without the brand names they use on the TV show.
You can find the original recipe over at The Cook’s Pantry website. Here is my modified recipe:
COUSCOUS MINESTRONE SOUP
- 2 tins of cherry tomatoes
- 500ml vegetable stock (made up from a powder or homemade)
- 1 onion, diced
- 2 carrots, diced
- 1 zucchini, diced small
- 1 celery stick, diced
- 1 tsp Worcestershire sauce
- 1/2 cup couscous
- 1/4 cup parsley, finely chopped
- 1 Tbs Olive Oil
- Pinch of sea salt
- Parmesan cheese, to serve
- Sourdough, to serve
- Put a large pot over stove. Pour in olive oil, and start to fry off carrot, onion and celery.
- Add zucchini to the pot, stirring through. Fry for 3-4 minutes, or until vegetables are softened but not browned.
- Once vegetables have softened, pour in tinned tomatoes, Worcestershire sauce and vegetable stock. Stir through so ingredients are well combined. Bring pot to a boil then reduce to a simmer, cooking for 15 minutes, or until vegetables are soft. (TIP: The smaller you chop the veggies the quicker it will cook.)
- Pour couscous into pot and cook for 2 minutes, or until couscous has cooked. Take pot off heat.
- Mix half parsley through soup.
- Serve with Parmesan and fresh parsley sprinkled over the top and toasted sourdough bread on the side.
I like the addition of Worcestershire sauce. I add this instead of salt (the stock adds enough salt in my opinion) and it gives it a lovely flavour. Worcestershire sauce is added to my bolognese sauce too.
Those of you living in countries where it is getting colder might like to give this recipe a try. It’s a great one for the winter months and was on the table very quickly (I chopped my veggies pretty small!). We have had a bit of a cold snap here in Melbourne, Australia, over the last week, so salads have been shelved while I sneak in the last soup nights we’ll probably enjoy for a few months.
I hope you enjoy this recipe as much as we do.