Mayim Bialik, the author of the cookbook Mayim's Vegan Table, shares her one-pot tomato soup recipe with Us Weekly. Credit: Jason LaVeris/FilmMagic

Blossom's cookin' up something good! Mayim Bialik added another title to her ever-growing resume of actress, neuroscientist and mother; the Big Bang Theory star, 38, released her first cookbook, Mayim's Vegan Table, earlier this year and has shared her one-pot soup recipe with Us Weekly. "Any diced vegetables can be added—squash would work well," Bialik tells Us of the dish, which reinvents leftover veggies. "It tastes complicated, but making it isn't."



2 tbsp olive oil
1 onion, chopped
2 carrots, diced
1 14 oz. can chopped tomatoes
6 garlic cloves, roughly chopped
6 1/4 cups vegan vegetable stock
1 1/2 cups uncooked Israeli couscous
3 mint springs, chopped
1/4 tsp ground cumin
5 sprigs fresh cilantro, chopped
Salt and freshly ground pepper


1. Heat the olive oil over medium-low in a large pan. Add the onion and carrots and cook for about 10 minutes, until softened. Add the the tomatoes, half of the chopped garlic, and the vegan vegetable stock, couscous, mint, cumin and cilantro.

2. Bring the soup to a boil; add the remaining garlic. Lower heat slightly and simmer for 7 to 10 minutes, stirring occasionally, or until the couscous is just tender. Season to taste with salt and pepper.