For this bountiful vegetable soup, the less cooking time, the better. Everything should remain bright green and just tender-crisp.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
In a small heatproof container, combine the couscous with 1 cup boiling water. Cover and set aside.
Step 2
In a soup pot, combine the broth with 2 cups water and bring to a simmer. Add the zucchini, peas, broccoli, scallions, ginger to taste, and dill. Return to a rapid simmer, then cover and cook 3 to 4 minutes, until the vegetables are just done.
Step 3
Stir in soy sauce to taste along with the oil, spinach, and parsley. Cook for another minute or two, just until the spinach has wilted.
Step 4
Stir in the couscous. Season with pepper and, if desired, additional soy sauce. Serve at once.
menu suggestions
Step 5
This soup teams well with salad-filled wraps. I suggest making the wraps first, as the soup will need your full attention for the short time span it requires. Any of the following, from Easy, Tasty Wraps (page 151), will yield a delightful soup-and-wrap dinner: BBQ Seitan and Avocado Salad Wraps (page 152), Hummus and Avocado Wraps (page 152), or Baked Tofu and Raw Veggie Wraps (page 152).
nutrition information
Step 6
Calories: 112
Step 7
Total Fat: 2.5g
Step 8
Protein: 4g
Step 9
Carbohydrates: 18g
Step 10
Fiber: 3g
Step 11
Sodium: 450mg
