For this bountiful vegetable soup, the less cooking time, the better. Everything should remain bright green and just tender-crisp.

　　

Ingredients

6 servings

　　1/2 cup couscous, preferably whole wheat

　　One 32-ounce carton vegetable broth, preferably low-sodium

　　1 medium zucchini, quartered lengthwise and diced

　　1/2 cup frozen green peas or frozen edamame, completely thawed

　　1 1/2 cups finely chopped broccoli florets

　　3 scallions, sliced

　　1 to 2 teaspoons minced fresh or jarred ginger

　　2 tablespoons chopped fresh dill

　　2 to 3 tablespoons reduced-sodium soy sauce

　　1 tablespoon olive oil

　　2 to 3 ounces baby spinach or watercress

　　1/4 cup chopped fresh parsley or cilantro

　　Freshly ground pepper

　　

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

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).