This is a beautifully fresh, light summery soup but with all the vegetables and the giant couscous (which you can find in supermarkets) it still makes a good nourishing meal. I like to keep it vegetarian but you can use chicken stock if you prefer the flavour.
Ingredients
- 15 g butter
- 2 leeks, finely sliced
- 2 garlic cloves, finely chopped
- 1 litre vegetable stock
- 30 g giant couscous
- 2 courgettes, sliced on the diagonal
- 200 g asparagus, trimmed and cut into short lengths
- 200 g runner or green beans, trimmed
- 100 g peas or broad beans, (broad beans skinned if you like)
- 2 tomatoes, peeled and finely chopped
How to Make It
- Heat the butter with a tablespoon of olive oil in a large saucepan. Add the leeks and garlic, put a lid on the pan and cook them very gently over a low heat for about 10 minutes.
- Add the stock and giant couscous, season with salt and pepper, then simmer for 5 minutes. Add the courgettes, asparagus, beans and peas and simmer until all the vegetables are just tender – another 5–6 minutes. Stir in the tomatoes and simmer for 3–4 minutes.