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

　　

Ingredients

6 servings

　　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

　　

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

　　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.

　　Vegan Soups and Hearty Stews for All Seasons