Name: Garden Greens Soup
Yield: 6 servings
Ingredients: 1/3 cup raw couscous, preferably whole-grain; 1 1/2 tablespoons olive oil; 2 medium onions, quartered and thinly sliced; 2 to 3 cloves garlic, minced; 4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9); 1/2 small head napa or savoy cabbage, thinly shredded; 5 to 6 ounces fresh spinach, well washed, stemmed, and chopped (see Note); 2 cups shredded lettuce, any dark green variety; 2 medium tomatoes, finely diced; 1/4 cup chopped fresh parsley; 2 tablespoons minced fresh dill; 3 scallions, white and green parts, thinly sliced; 1 teaspoon good-quality curry powder; Juice of 1/2 lemon; Salt and freshly ground pepper to taste

A soup that looks and tastes garden-fresh, this is a good one to serve all summer long.

Cooks' Note

If using baby spinach, simply rinse it and pull off any stems that you find too long; no need to chop the leaves.

Recipe information

Yield
6 servings

Ingredients

1/3 cup raw couscous, preferably whole-grain

1 1/2 tablespoons olive oil

2 medium onions, quartered and thinly sliced

2 to 3 cloves garlic, minced

4 cups water with 2 vegetable bouillon cubes, or other stock option (page 9)

1/2 small head napa or savoy cabbage, thinly shredded

5 to 6 ounces fresh spinach, well washed, stemmed, and chopped (see Note)

2 cups shredded lettuce, any dark green variety

2 medium tomatoes, finely diced

1/4 cup chopped fresh parsley

2 tablespoons minced fresh dill

3 scallions, white and green parts, thinly sliced

1 teaspoon good-quality curry powder

Juice of 1/2 lemon

Salt and freshly ground pepper to taste

Preparation

Step 1
Place the couscous in a heatproof container and cover with 2/3 cup boiling water. Cover and let stand until needed.
Step 2
Heat the oil in a large soup pot. Add the onions and garlic, and sauté over medium-low heat until the onions are golden.
Step 3
Add the remaining ingredients except the salt and pepper. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 8 to 10 minutes, or until the vegetables are just tender.
Step 4
Remove from the heat and stir in the cooked couscous. Adjust the consistency with about 2 cups water, more or less as needed, to give the soup a dense but not overly crowded consistency.
Step 5
Season with salt and pepper, then allow the soup to cool to room temperature and serve.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 118
Step 8
Total fat: 5g
Step 9
Protein: 4g
Step 10
Fiber: 0g
Step 11
Carbohydrate: 17g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 84mg

Vegan Soups and Hearty Stews for All Seasons

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Information

Step 6

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Step 13

Recipe notes