Tomato soup with couscous - A comforting and flavorful recipe
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Servings: 4
Take a break from your daily routine and treat yourself to a warm tomato soup with couscous, a simple yet aromatic dish. This recipe is perfect for cooler days, but it can also be enjoyed cold, offering an explosion of flavors. Additionally, tomato soup with couscous is a perfect example of 'neither dressed nor undressed,' having a perfect balance between ingredients that blend harmoniously.
The history of this soup, although not defined by a single culture, reflects diverse culinary traditions where fresh vegetables and staple ingredients transform into comforting dishes. Tomato soup has become a symbol of comfort, and adding couscous gives it an interesting texture and pleasant consistency.
Necessary ingredients:
- 3 pork marrow bones (approximately 500g)
- 7 soft tomatoes (ideally well-ripened)
- 1/2 bell pepper (you can choose between red, yellow, or green, depending on your preference)
- 1 large carrot
- 2 medium onions
- Salt, to taste
- Pepper, to taste
- Dried lovage, for garnish
- Approximately 60g couscous
Step-by-step instructions:
1. Preparing the soup base: In a large pot, add the pork bones along with the peeled carrot cut into large pieces, the halved onion, and the diced bell pepper. Cover the ingredients with cold water, adding half a teaspoon of salt. Place the pot over medium heat.
2. Boiling the bones: Allow the soup to boil, and during this time, you will notice foam forming on the surface. It is important to remove it with a skimmer to achieve a clear and clean liquid. This step is crucial as the foam contains impurities that affect the final taste of the soup.
3. Cooking the vegetables: After removing the foam, let the bones and vegetables boil for about 30 minutes. They will release their flavors into the soup, turning the water into a delicious broth.
4. Preparing the tomato puree: Meanwhile, prepare the tomatoes. If they are very ripe, it will be easy to peel them. You can blanch them for 1-2 minutes in boiling water, then plunge them into cold water to remove the skin. Once peeled, place the tomatoes in a blender along with the boiled vegetables after removing them from the soup. Blend until you achieve a smooth mixture.
5. Combining the ingredients: Strain the broth to remove the bones and boiled vegetables, then pour the obtained tomato paste back into the pot. Mix well to combine all the flavors.
6. Adding the couscous: Add the couscous to the soup and let it boil for 10-15 minutes. It will absorb some of the liquid and add a flavorful texture.
7. Seasoning: Finally, adjust the salt and pepper to taste. This is the moment to add everything, but remember to rely on your own preferences.
8. Serving: The soup can be served hot or cold, depending on your preferences. I recommend trying it cold, sprinkled with dried lovage on top. It will add a note of freshness and flavor.
Useful tips and tricks:
- Calories and nutritional benefits: This soup is easy to digest and full of nutrients. A serving has approximately 150-200 calories, depending on the amount of bones and vegetables used. Tomatoes are rich in vitamin C and antioxidants, while couscous provides complex carbohydrates.
- Ingredient variations: You can also add other vegetables, such as zucchini or potatoes, to diversify the flavor. Additionally, you can replace couscous with quinoa or rice, depending on your dietary preferences.
- Frequently asked questions:
- Can the soup be frozen? Yes, the soup can be frozen, but it is better to add the couscous after thawing to prevent it from becoming soggy.
- How can I enhance the flavor of the soup? Add some fresh herbs, such as basil or thyme, for a more intense taste.
This tomato soup with couscous is perfect for a quick dinner but can also turn into a comforting lunch. It can be served alongside a slice of garlic toast or a fresh salad. Let your imagination soar and experiment with various spices and ingredients to customize your soup!
Enjoy every bite and savor the moment!
Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Servings: 4
Take a break from your daily routine and treat yourself to a warm tomato soup with couscous, a simple yet aromatic dish. This recipe is perfect for cooler days, but it can also be enjoyed cold, offering an explosion of flavors. Additionally, tomato soup with couscous is a perfect example of 'neither dressed nor undressed,' having a perfect balance between ingredients that blend harmoniously.
The history of this soup, although not defined by a single culture, reflects diverse culinary traditions where fresh vegetables and staple ingredients transform into comforting dishes. Tomato soup has become a symbol of comfort, and adding couscous gives it an interesting texture and pleasant consistency.
Necessary ingredients:
- 3 pork marrow bones (approximately 500g)
- 7 soft tomatoes (ideally well-ripened)
- 1/2 bell pepper (you can choose between red, yellow, or green, depending on your preference)
- 1 large carrot
- 2 medium onions
- Salt, to taste
- Pepper, to taste
- Dried lovage, for garnish
- Approximately 60g couscous
Step-by-step instructions:
1. Preparing the soup base: In a large pot, add the pork bones along with the peeled carrot cut into large pieces, the halved onion, and the diced bell pepper. Cover the ingredients with cold water, adding half a teaspoon of salt. Place the pot over medium heat.
2. Boiling the bones: Allow the soup to boil, and during this time, you will notice foam forming on the surface. It is important to remove it with a skimmer to achieve a clear and clean liquid. This step is crucial as the foam contains impurities that affect the final taste of the soup.
3. Cooking the vegetables: After removing the foam, let the bones and vegetables boil for about 30 minutes. They will release their flavors into the soup, turning the water into a delicious broth.
4. Preparing the tomato puree: Meanwhile, prepare the tomatoes. If they are very ripe, it will be easy to peel them. You can blanch them for 1-2 minutes in boiling water, then plunge them into cold water to remove the skin. Once peeled, place the tomatoes in a blender along with the boiled vegetables after removing them from the soup. Blend until you achieve a smooth mixture.
5. Combining the ingredients: Strain the broth to remove the bones and boiled vegetables, then pour the obtained tomato paste back into the pot. Mix well to combine all the flavors.
6. Adding the couscous: Add the couscous to the soup and let it boil for 10-15 minutes. It will absorb some of the liquid and add a flavorful texture.
7. Seasoning: Finally, adjust the salt and pepper to taste. This is the moment to add everything, but remember to rely on your own preferences.
8. Serving: The soup can be served hot or cold, depending on your preferences. I recommend trying it cold, sprinkled with dried lovage on top. It will add a note of freshness and flavor.
Useful tips and tricks:
- Calories and nutritional benefits: This soup is easy to digest and full of nutrients. A serving has approximately 150-200 calories, depending on the amount of bones and vegetables used. Tomatoes are rich in vitamin C and antioxidants, while couscous provides complex carbohydrates.
- Ingredient variations: You can also add other vegetables, such as zucchini or potatoes, to diversify the flavor. Additionally, you can replace couscous with quinoa or rice, depending on your dietary preferences.
- Frequently asked questions:
- Can the soup be frozen? Yes, the soup can be frozen, but it is better to add the couscous after thawing to prevent it from becoming soggy.
- How can I enhance the flavor of the soup? Add some fresh herbs, such as basil or thyme, for a more intense taste.
This tomato soup with couscous is perfect for a quick dinner but can also turn into a comforting lunch. It can be served alongside a slice of garlic toast or a fresh salad. Let your imagination soar and experiment with various spices and ingredients to customize your soup!
Enjoy every bite and savor the moment!
Ingredients
3 pork tubular bones with marrow, 7 soft tomatoes, 1/2 bell pepper, 1 large carrot, 2 medium onions, salt, pepper, dried lovage, about 60 g of couscous