The Pearl Couscous Vegetable Soup Recipe is a comforting and vibrant bowl of goodness that brings together tender pearl couscous, fresh garden vegetables, and fragrant herbs in a hearty broth. This soup is not only incredibly flavorful but also nourishing and easy to prepare, making it a perfect meal for any season. Whether you’re looking for a light lunch or a wholesome dinner, this recipe will quickly become your go-to favorite for its delightful texture, bright colors, and satisfying warmth.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward creating a delicious and balanced soup. Each element in this Pearl Couscous Vegetable Soup Recipe plays an essential role, from building the base of flavors to adding texture and freshness.
- 1 tablespoon olive oil: Provides a fragrant and healthy foundation for sautéeing the vegetables.
- 1 small yellow onion (diced): Adds sweetness and depth once softened.
- 2 garlic cloves (minced): Infuses the soup with a warm, savory aroma.
- 2 carrots (peeled and sliced): Contribute natural sweetness and a slight crunch.
- 2 celery stalks (sliced): Give the broth a subtle hint of earthiness and texture.
- 1 zucchini (diced): Brings freshness and tenderness to the soup.
- 1 cup pearl couscous: Offers a chewy and hearty bite that soaks up the savory broth beautifully.
- 1 can (14.5 oz) diced tomatoes (with juice): Add tanginess and a rich body to the soup base.
- 6 cups vegetable broth: The soup’s flavorful liquid backbone that ties everything together.
- 1 teaspoon dried oregano: Brings Mediterranean warmth and a slightly peppery note.
- 1 teaspoon dried basil: Infuses a sweet, herbaceous touch.
- ½ teaspoon thyme: Provides subtle floral earthiness for complexity.
- 1 bay leaf: Adds depth and an aromatic richness to the broth.
- Salt and black pepper to taste: Essential seasonings to brighten and balance the flavors.
- 2 cups baby spinach (roughly chopped): Offers a vibrant pop of color and a nutritious boost.
- Juice of half a lemon (optional): Adds a fresh brightness to finish the soup.
- Chopped fresh parsley for garnish (optional): Adds a lovely herbaceous note and cheerful presentation.
How to Make Pearl Couscous Vegetable Soup Recipe
Step 1: Sauté Aromatics
Start by heating the olive oil in a large pot over medium heat. When the oil shimmers, add the diced onion and minced garlic. Sauté them for about 2 to 3 minutes, stirring occasionally until the onion turns translucent and the kitchen fills with that irresistible savory aroma. This simple step builds the comforting flavor foundation of the soup.
Step 2: Soften the Root Vegetables
Next, toss in the peeled and sliced carrots alongside the sliced celery. Cook these for about 5 minutes until they start to soften but still hold a slight bite. These vegetables bring natural sweetness and lovely texture, enhancing each spoonful of the soup.
Step 3: Add Zucchini and Pearl Couscous
Stir in the diced zucchini and pearl couscous, letting them cook for an additional 2 minutes. This step allows the couscous to toast lightly and the zucchini to gently warm, creating a beautiful mix of textures that’s simply irresistible.
Step 4: Combine Tomatoes, Broth, and Herbs
Pour in the canned diced tomatoes with their juice, then add the vegetable broth. Season the soup by stirring in dried oregano, basil, thyme, and the bay leaf. Add salt and freshly ground black pepper according to your taste. Bring this comforting mixture to a boil, then reduce the heat to a gentle simmer. Cover and cook for 15 minutes, allowing the pearl couscous to soften perfectly and all the flavors to blend harmoniously.
Step 5: Finish with Spinach and Lemon
Once the couscous is tender, stir in the roughly chopped baby spinach and cook for another 2 minutes, just until wilted and vibrant green. Remove the pot from heat, discard the bay leaf, and stir in fresh lemon juice if you like a hint of citrus brightness. This finishing touch creates a beautifully balanced flavor profile that makes this Pearl Couscous Vegetable Soup Recipe so irresistible.
How to Serve Pearl Couscous Vegetable Soup Recipe
Garnishes
Sprinkle the soup generously with chopped fresh parsley right before serving. This little herbaceous garnish not only adds visual appeal but also lifts the soup’s flavor, making each bite feel fresh and lively. For an extra touch, a drizzle of good quality olive oil can add richness.
Side Dishes
This soup pairs wonderfully with crusty bread or warm pita for dipping. A simple side salad with lemon vinaigrette complements the Mediterranean notes perfectly, turning your meal into a satisfying and complete experience. If you prefer something heartier, roasted vegetables or a grain salad work beautifully too.
Creative Ways to Present
Serve the soup in rustic bowls or clear glass mugs to let its colorful ingredients shine. You can also ladle it into mini bread bowls for a fun twist that doubles as an edible container. Adding a sprinkle of toasted pine nuts or a dollop of tangy yogurt on top brings layers of texture and flavor that surprise and delight your guests.
Make Ahead and Storage
Storing Leftovers
This Pearl Couscous Vegetable Soup Recipe keeps beautifully in the refrigerator for up to four days. Because the couscous continues to soak up liquid, it’s common for the soup to thicken when chilled. Keep some extra vegetable broth or water on hand to loosen it back up when reheating.
Freezing
You can freeze the soup in airtight containers for up to three months. To preserve the best texture, freeze the soup without the spinach and add fresh greens when reheating. This way, the spinach remains bright and tender without becoming mushy after thawing.
Reheating
Warm the soup gently over low to medium heat, stirring occasionally. If it seems too thick, add a splash of broth or water to reach your desired consistency. Adding fresh spinach or a squeeze of lemon juice during reheating revives the soup’s vibrant flavors beautifully.
FAQs
Can I use regular couscous instead of pearl couscous?
Regular couscous is much finer and will cook differently, usually becoming softer and quicker to absorb liquids. Pearl couscous holds its shape better and adds a chewier texture, which is key to this recipe’s signature mouthfeel.
Is this soup suitable for vegans?
Absolutely! This recipe uses vegetable broth and no animal products, making it a perfect vegan option. Just double-check your broth ingredients to be sure it’s plant-based.
Can I add protein to this soup?
Definitely! Chickpeas, white beans, or even cubed tofu make excellent additions for extra protein. Simply add them in when you add the broth so they warm through with the couscous.
How spicy is the Pearl Couscous Vegetable Soup Recipe?
This soup is mild by nature and leans toward a savory, herbaceous profile. If you love spice, feel free to add a pinch of red pepper flakes or a dash of hot sauce to kick things up.
What can I substitute for baby spinach?
Kale, Swiss chard, or even collard greens work wonderfully in place of spinach. Just remember to cook them a bit longer to soften their tougher leaves before serving.
Final Thoughts
I genuinely can’t recommend making the Pearl Couscous Vegetable Soup Recipe enough. It’s such a wonderful way to enjoy a comforting, nutritious meal that feels homemade and special yet is easy enough for any busy day. Whether you’re cozying up on a cold night or want a light dish packed with fresh flavors, this soup delivers every time. Give it a try, and I promise it will become a beloved part of your recipe collection.
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Pearl Couscous Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A flavorful and hearty Pearl Couscous Vegetable Soup featuring tender couscous, fresh vegetables, and aromatic herbs simmered to perfection in a savory vegetable broth. This Mediterranean-inspired vegetarian soup is easy to prepare, nutritious, and perfect for a comforting meal any day of the week.
Ingredients
Vegetables & Aromatics
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 2 cups baby spinach, roughly chopped
- Chopped fresh parsley for garnish (optional)
Pantry & Herbs
- 1 tablespoon olive oil
- 1 cup pearl couscous
- 1 can (14.5 oz) diced tomatoes with juice
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon thyme
- 1 bay leaf
- Salt and black pepper to taste
- Juice of half a lemon (optional)
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté for 2-3 minutes until they become fragrant and translucent.
- Add Hard Vegetables: Stir in the peeled and sliced carrots and celery stalks, and cook for an additional 5 minutes until they begin to soften.
- Cook Zucchini and Couscous: Add the diced zucchini and pearl couscous to the pot and cook for 2 minutes, stirring occasionally to prevent sticking.
- Add Liquids and Seasonings: Pour in the diced tomatoes with their juice and vegetable broth. Stir in the dried oregano, basil, thyme, bay leaf, and season the soup with salt and black pepper to taste.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 15 minutes, or until the couscous is fully tender.
- Add Spinach: Stir in the roughly chopped baby spinach and cook for an additional 2 minutes until the spinach has wilted.
- Finish and Serve: Remove the pot from heat, discard the bay leaf, and stir in the lemon juice if using to brighten the flavors. Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot.
Notes
- For a heartier version, add a can of drained chickpeas or white beans for extra protein and texture.
- Kale or Swiss chard can be used as substitutes for spinach if preferred.
- Store leftovers in the refrigerator for up to 4 days. Note that couscous may absorb more liquid over time, so add extra broth when reheating to restore soup consistency.
