Tomato Soup with Israeli Couscous
Serves four to six

Ingredients
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.

From Mayim’s Vegan Table: 100 Great-Tasting and Healthy Recipes from My Family to Yours, by Mayim Bialik, with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books. Get more recipes from the book at dailycandy.com.

Photo: Denise Herrick Borchert / Courtesy of Da Capo Lifelong Books