Golden Couscous Soup (members only)
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!
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.
Nutrition
Calories: 238kcal | Carbohydrates: 25g | Protein: 4g | Fat: 14g