Couscous Soup
Posted: | Categories: Recipes | Tags:soup
Couscous Soup
Rated 3.3 stars by 3 users
Category
Savory Recipes
Confession: This is the first time I’ve ever made this soup. But it’s not the first time I’ve eaten it! Normally my husband makes it for us as temperatures begin to fall. It’s a warm, cozy soup packed with vegetables (all of which you can find at the market right now) to make you feel nourished inside and out. If you don’t like any of these vegetables, feel free to mix and match with ones you do like. Adi gave me his steps on how to make it and I went from there, adding lemon juice to brighten it a bit. He totally approved once it was added—I consider that to be high praise.
Ingredients
- 1 large yellow onion
- 2 tablespoons olive oil
- 3 celery stalks
- 1/2 head green cabbage (either green or savoy)
- 2 large carrots, peeled
- 1 sweet potato, peeled
- 2 Russet potatoes, peeled
- 1/2 pumpkin, seeds removed and skin peeled
- 1 koginut squash, trimmed and peeled
-
15 oz. can chickpeas, drained & rinsed
- 4 cups vegetable broth
- 4 cups water
- 1 1/2 teaspoons turmeric
- 2 bay leaves
-
Juice of 1/2 lemon
- Salt and pepper, to taste
Directions
Heat the olive oil in a stock pot and add the onion. Cook for 5-7 minutes, until soft.
- While the onions cook, cut the rest of the vegetables (celery, cabbage, carrots, potatoes, and pumpkin) into even 1" pieces.
Season the onions with a pinch of salt and pepper.
Add the celery and cook for a few minutes, then add the cabbage and carrots.
- Season the potatoes and pumpkin with salt and pepper, then add to the pot.
- Pour the broth and water into the pot with the turmeric and bay leaves. Bring to a boil and add the koginut and chickpeas.
In a separate pot, cook the couscous according to package directions.
Add the zucchini to the pot and simmer for 10-15 minutes. (You’re adding it later so it doesn’t overcook.) Once the zucchini is fork-tender, remove the soup from heat, remove the bay leaves, and add the lemon juice. Taste and adjust seasonings as needed.
Plate ½ cup couscous into each bowl (we like to use a bowl to mold it into a dome), then pour the soup over it. If you’re not serving immediately, keep the soup and couscous separate until just before serving.
What You'll Need
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