Creamy Lemon Couscous Soup
This Creamy Lemon Couscous Soup is bright and fresh. Made with a delicious broth, veggies, chickpeas, couscous and plenty of lemon juice!
Equipment
Ingredients
- 2 tablespoons oil I used avocado oil
- 1 yellow onion diced
- 5 cloves garlic minced
- 2 carrots peeled & diced
- 3 stalks celery diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1 15-ounce can chickpeas drained & rinsed
- 1/4 cup sun-dried tomatoes roughly chopped
- 2 lemons zest & juice
- 6 cups broth I used vegan chicken broth
- 1 cup couscous dry
- 2 handfuls spinach
- 1/2 cup non-dairy cream or sub non-dairy milk, unsweetened
- 2 tablespoons flat leaf parsley chopped
- 1-2 cups croutons see notes
Instructions
- Heat the oil in a stock pot over medium heat. Add the onions, garlic, carrots, celery and dry seasonings. Cook down for 5 minutes, stirring frequently. Add the chickpeas, sun-dried tomatoes, lemon zest & broth and bring to a boil. Once boiling, pour in the couscous and stir. Cover, lower the heat and simmer for 10 minutes.
- Remove the lid, add the spinach, cream, parsley & lemon juice. Stir until the spinach is wilted. Taste and adjust the seasonings as needed.
- To serve, add soup to each bowl and top with croutons.
Video
Notes
- To make the croutons from scratch, toss 2 cups of chopped bread with 1 tablespoon of oil, 1/2 teaspoon garlic powder and a pinch of garlic salt on a baking sheet. Place in the oven at 350 for 20 minutes, tossing halfway. If you are using sun-dried tomatoes in oil, you can use the oil from the jar in the croutons.
- After the couscous is cooked, it will absorb a lot of the broth. If you want a more brothy soup, then you can add extra broth after the couscous has cooked.
Nutrition
Calories: 350kcal | Carbohydrates: 52g | Protein: 10g | Fat: 10g