Golden Couscous Soup (members only)
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This Golden Couscous Soup is dairy-free and packed with veggies. Perfect soup for when you’re feeling under the weather or just want something cozy!
Unfortunately, sick season is upon us. Fortunately, I have the most comforting soup to make and keep on hand in the freezer for those days when your nose is sniffly.
This Golden Couscous Soup is packed with veggies, homey spices and the perfect amount of bite from the couscous. You can make a batch of this, keep it in the freezer and reheat whenever.
This recipe is kid-friendly (my one year old loved it) and can easily be bulked up with plant protein. It is a must make!
why you’ll love this soup
- veggie-packed – you are getting your veggie fix with this soup. And no one even knows they are there because they are blended up with the broth. Perfect for picky little eaters!
- cozy – this is one of those soups you just want to curl up with. Perfect for a cold day!
- freezer-friendly – cook the soup, let it cool and then pop it in freezer-safe containers. Add a little more broth when reheating and enjoy.
tips & tricks
The longer the soup sits, the thicker it will become – the couscous will continue to absorb the broth. You can add more broth if needed or just eat it more like a porridge.
Want to add some plant protein to this? I really like adding cubed tofu when I add the couscous. You could also do a can of chickpeas or white beans.Â
in the process
need more recipe inspo? check these out:
Golden Couscous Soup (members only)
Ingredients
- 4 cups broth I used vegan chicken broth
- 3 carrots peeled & diced
- 3 stalks celery diced
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 2 tablespoons oil I used avocado oil
- 1 cup couscous dry
- 1.5 teaspoons turmeric
- 1.5 teaspoons yellow curry powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon pepper plus more to taste
- 1 15-ounce can coconut milk
- green onions for serving
Instructions
- Add the broth & veggies to the stock pot and bring to a boil. Lower the heat and simmer on a low boil for 10-15 minutes, or until the veggies are tender.
- Transfer the broth and veggies to a blender and blend until smooth.
- Place the empty pot back on the stove over medium heat and add the oil. Pour in the couscous and dry seasonings. Toast for a couple minutes, stirring frequently. Pour the broth/veggie mixture back in the pot along with the coconut milk. Bring to a boil, lower the heat and simmer for 10 minutes, or until the couscous is cooked through.
- Taste and adjust the seasonings as needed. Ladle into bowls and top with chopped green onions.
Notes
- The longer the soup sits, the thicker it will become – the couscous will continue to absorb the broth. You can add more broth if needed or just eat it more like a porridge.
- Want to add some plant protein to this? I really like adding cubed tofu when I add the couscous. You could also do a can of chickpeas or white beans.Â
