Description
This hearty and healthy Pearl Couscous Vegetable Soup is a flavorful Mediterranean-inspired dish perfect for a comforting meal. Packed with colorful vegetables, tender pearl couscous, and aromatic herbs, it is naturally vegan and gluten-free, making it ideal for a nourishing lunch or dinner.
Ingredients
Scale
Vegetables and Aromatics
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 2 cups baby spinach
Grains
- 1 cup pearl couscous (Israeli couscous)
Liquids and Canned Goods
- 6 cups vegetable broth
- 1 (14 oz) can diced tomatoes
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
Herbs, Spices, and Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 bay leaf
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and chopped celery, sautéing for about 5 minutes until the vegetables soften and the onions turn translucent.
- Add Garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, being careful not to burn it.
- Cook Zucchini and Couscous: Add the chopped zucchini and pearl couscous to the pot. Cook for 2–3 minutes, stirring occasionally to lightly toast the couscous and incorporate the flavors.
- Add Broth and Tomatoes: Pour in the vegetable broth and canned diced tomatoes with their juices. Stir well to combine all ingredients.
- Season and Simmer: Add dried thyme, dried oregano, bay leaf, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and let it simmer gently for 15–20 minutes, or until the couscous is tender and the vegetables are fully cooked.
- Finish Soup: Remove and discard the bay leaf. Stir in the baby spinach and lemon juice, cooking for another 2 minutes until the spinach wilts and melds with the soup.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Serve hot, garnished with freshly chopped parsley if desired.
Notes
- For extra protein, add a can of chickpeas or white beans to the soup.
- Substitute zucchini with green beans or bell peppers if preferred or based on availability.
- Leftover soup may thicken as the couscous absorbs liquid; add water or extra broth when reheating to achieve desired consistency.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 5 g
- Sodium: 520 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 0 mg
