Romesco Soup

Name: Romesco Soup
Yield: 6 servings
Ingredients: 1 medium onion; ½ tbsp (7 mL) canola oil; 3 garlic cloves; 1 jar (24 oz/709 mL) roasted red peppers, drained; 1 can (15 oz/443 mL) tomato sauce; 6 oz (175 g) fresh spinach leaves; ½ tsp (2 mL) salt; ½ tsp (2 mL) smoked paprika; ¼ tsp (1 mL) black pepper; 2 cups (500 mL) water; ½ cup (125 mL) Israeli couscous; 1 cup (250 mL) unsweetened almond milk; ¼ cup (60 mL) sliced almonds, toasted

Prep 10 min

Cook 15 min

Ready in 25 min

Ingredients

1 medium onion
½ tbsp (7 mL) canola oil
3 garlic cloves
1 jar (24 oz/709 mL) roasted red peppers, drained
1 can (15 oz/443 mL) tomato sauce
6 oz (175 g) fresh spinach leaves
½ tsp (2 mL) salt
½ tsp (2 mL) smoked paprika
¼ tsp (1 mL) black pepper
2 cups (500 mL) water
½ cup (125 mL) Israeli couscous
1 cup (250 mL) unsweetened almond milk
¼ cup (60 mL) sliced almonds, toasted

Directions

Cut the onion into chunks. Place them into the Manual Food Processor and process until coarsely chopped.
Heat the oil in the 8-qt. (7.6-L) Stainless Steel Stock Pot over medium heat for 3–5 minutes, or until it’s shimmering. Add the onion and garlic pressed with the Garlic Press. Cook for 3–5 minutes, or until the onions are softened, stirring occasionally.
Working in batches, place the red peppers into the Manual Food Processor and process until coarsely chopped.
Add the peppers, tomato sauce, spinach, salt, paprika, black pepper, and water to the pot. Increase the heat to medium‑high and bring to a simmer.
Add the couscous. Cook, covered, for 8–10 minutes, or until the couscous is tender. Remove from the heat, stir in the almond milk, and top with the toasted almonds.

Yield:

6 servings

Nutrients per serving:

U.S. Nutrients per Serving (about 1½ cups/375 mL): Calories 160, Total Fat 4 g, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 640 mg, Carbohydrate 26 g, Fiber 7 g, Sugars 3 g, Protein 4 g