½ tsp. olive oil
1 onion, peeled, chopped
1 stalk celery, chopped
1 carrot, peeled, chopped
20 spears asparagus, washed, tough ends trimmed
1 zucchini, chopped
1 baked potato, crumbled
3 cloves garlic, peeled, chopped
1 Tbsp. fresh oregano, chopped
1 tsp. fresh thyme, chopped
1 qt. vegetable stock
** sea salt and freshly ground black pepper
** soy sauce
1 Tbsp. couscous
2 scallions, sliced
Heat olive oil in soup pot over medium heat. Sauté onion, carrot and celery until onion is golden. Add asparagus, zucchini, potato, garlic, oregano and thyme. Cook 5 minutes, stirring. Add stock. Simmer 10 minutes. Remove to blender or food processor. Process to chunky puree. Do not over blend. Return soup to pot. Bring back to simmer. Adjust consistency if necessary with extra stock. Season to taste with sea salt and freshly ground black pepper. Add couscous while soup is simmering. Garnish with sliced scallions