This kind of meal is my go-to when I'm craving soup and need something fast. Other than peeling and chopping your vegetables, you're talking 20 minutes tops. I also added a pepper to spice this up, but feel free to omit!
Vegetable and Cous Cous Soup
Serves: 1 Time: 20-25 minutes Difficulty: Seriously a cake walk
- 1/2 carrot, peeled and diced
- 1/2 celery rib, diced
- 1/4 small onion, diced
- 1 garlic clove, minced
- 1 habanero pepper
- 1 1/4 c. vegetable stock (or chicken if you don't care if it's vegetarian or not)
- 1/4 c. Israeli cous cous
- salt, pepper, oil
Heat 1 T. of oil in a pot. Add the onion, carrot, and celery and season with salt. Let them soften for 5-6 minutes.
Stir in the garlic and cous cous for a minute. Season with pepper and drop in the habanero if you're using it.
Add the stock and season again with salt. Let the soup simmer for 12-14 minutes.
Discard the pepper and serve.