Summary

Ingredients

• 50 g carrot (s)
• 50 g celery
• 50 g broccoli
• 1 spring onion (s)
• salt
• 1 teaspoon vegetable stock, grained
• 1 pinch (s) pepper
• 1 pinch (s) curry powder
• 1 pinch (s) paprika powder
• 30 g couscous, instant

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Instructions

1. Peel the carrots and celery and cut into small cubes. Wash and clean the spring onions and cut into fine rings. Divide the broccoli into small florets.
2. Boil the carrots and celery in salted water for 5 minutes. After 3 minutes add the broccoli and leek. Then drain the vegetables.
3. Now put the couscous, then the vegetables and the spices as well as the broth, pepper, curry and paprika in a 500 ml mason jar or in another heat-resistant jar.
4. To serve, just pour 300 ml of boiling water over it (with a 500 ml glass it is almost on the edge - a little more or less is not bad) and let it steep for 5 minutes. Stir everything well and then the soup can be spooned straight out of the glass.