Tomato Soup with Giant Couscous
with sour cream, tarragon & homemade breadsticks
There is a special ingredient in your box! Wholegrain products reduce the risk of cardiovascular disease, among other things - so this wholegrain ciabatta is a better choice than the white variety, and just as tasty!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
1 piece
Garlic
2 piece
Tomato
½ piece
Bell pepper
2.5 g
Fresh tarragon
10 g
Dried apricot pieces
(May be present Peanuts, Tree nuts, Sesame, Soy)
40 g
Giant couscous
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
1 piece
Wholegrain ciabatta
(Contains Barley, Oats, Rye, Sesame, Soy, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts)
25 g
Organic sour cream
(Contains Milk)
15 g
Grated Italian cheese
(Contains Milk)
Not included in your delivery
1 tablespoon
Olive oil
300 milliliters
Water
½ piece
Low sodium vegetable stock cube
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C and boil the water (see pantry for amount). Chop the onion and crush or mince the garlic. Dice the tomato and bell pepper. Discard the tarragon stalks and finely chop the leaves.
Heat a drizzle of olive oil in a soup pot over medium heat. Fry the onion with the tomato, bell pepper, apricots and half of the garlic for 2 minutes. Add two thirds of the boiling water and then crumble in the stock cube (see pantry for amount). Cover with the lid and allow to cook for 15 minutes.
Boil plenty of water in a pot or saucepan and cook the giant couscous for 12 - 14 minutes, then drain and set aside (see Tip).
Tip: be sure to weigh the giant couscous first, as there may be more in the package than you need. However, you can also prepare all of it if preferred.
In the meantime, halve the bread roll and cut each half into three sticks and transfer to a parchment-lined baking sheet. Drizzle with olive oil and top with the rest of the garlic. Season with salt and pepper, then bake in the oven for 8 - 10 minutes.
In the meantime, take the soup pot off the heat. Add half of the sour cream and then use an immersion blender to process into a smooth soup. Season to taste with salt and pepper, then add the rest of the boiling water if you would prefer the soup to be less thick. Finally, stir the giant couscous into the soup.
Serve the soup in bowls and garnish with the Italian cheese, the tarragon and the rest of the sour cream. Serve the breadsticks alongside (see Tip).
Tip: tarragon is an acquired taste, so be sure to taste before adding it as preferred.