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
Scale
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.
