For this bountiful vegetable soup, the less cooking time, the better. Everything should remain bright green and just done.

Serves: 6

• 1/2 cup couscous, preferably whole grain
• One 32-ounce container vegetable broth, preferably low-sodium
• 1 medium zucchini, quartered lengthwise and diced
• 1/2 cup frozen green peas or frozen (completely thawed) edamame
• 1 1/2 cups finely chopped broccoli florets
• 3 scallions, sliced
• 1 to 2 teaspoons minced fresh or jarred ginger, to taste
• 2 tablespoons chopped fresh dill
• 2 to 3 tablespoons reduced-sodium soy sauce, or to taste
• 1 tablespoon olive oil
• 2 to 3 ounces fresh baby spinach or watercress leaves
• 1/4 cup chopped fresh parsley or cilantro
• Freshly ground pepper to taste

In a small heatproof container, combine the couscous with 1 cup boiling water. Cover and set aside.

In a soup pot, combine the vegetable broth with 2 cups water and bring to a simmer. Add the zucchini, peas, broccoli, scallions, ginger, and dill. Return to a rapid simmer, then cover and cook 3 to 4 minutes, or until the vegetables are just done.

Stir in the soy sauce, oil, spinach, and parsley. Cook for another minute or two, just until the spinach has wilted.

Stir in the couscous. Season with pepper, and if desired, additional soy sauce. Serve at once.

• Try some of VegKitchen’s other Soulful Soups. ^[1]