Description
Easy and delicious recipe for those who don't like standing over the stove. Tangy tomato soup is very flavorful by adding spices and satiety gives the couscous.
Ingredients
-
The juice of a freshly squeezed
700 мл
-
Broth
800 мл
-
Eggplant
1 шт
-
Carrots
3 шт
-
Onion
1 шт
-
Garlic
2 зуб.
-
Chili
1 шт
-
Green beans
100 г
-
Couscous
50 г
-
Cumin
1/2 ч. л.
-
Dill
1/2 ч. л.
-
Allspice
3 шт
-
Vegetable oil
3 ст. л.
-
Salt
2/3 ч. л.
-
Sugar
1 ч. л.
-
Greens
-
Sour cream
Cooking
Onion cut into cubes, garlic and chilli (without seeds) finely chopped. In skillet, heat 1 tbsp oil, add the onion, chilli and garlic, fry for a few minutes. Carrots cut into half rings, place in a pan, add fennel seeds and cumin. Stir and fry for 1 more minute.
Tomato squeeze the juice with juicer.
Pour the juice in a saucepan, bring to a boil and cook for a few minutes. Then add roasted vegetables.
Eggplant cut into thin cubes and quickly fry in a pan with hot oil.
In the pan to shift the chopped green beans, roasted eggplant, pour in the chicken broth, add salt and sugar. Bring the soup to a boil and cook over medium heat for 5-7 minutes (until cooked beans).
Then add allspice and couscous. Mix well, turn off the heat, leave to infuse for 10 minutes.
Soup serve with sour cream and sprinkle with finely chopped dill.
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