This Broccoli and Carrot Couscous Soup is a warm hug in a bowl! With colorful veggies and fluffy couscous, it’s not just pretty but packed with flavor too.
It’s perfect for chilly days when you want something cozy. I love throwing in a dash of lemon juice to brighten it up—so refreshing! You’ll want seconds for sure! 🌟
Key Ingredients & Substitutions
Olive Oil: This adds a nice flavor to the soup. You can also use avocado oil or coconut oil if you’re looking for different tastes or dietary options.
Onion: A small onion gives great depth. If you’re short on onions or want to keep it milder, shallots are a good substitute.
Garlic: Fresh garlic is aromatic and enhances the flavor. If you’re pressed for time, garlic powder can work, but use it sparingly—start with 1/4 teaspoon.
Carrots: They add a lovely sweetness and texture. You can swap in parsnips for a different twist, or use frozen mixed veggies if you’re in a hurry.
Broccoli: Fresh is best, but frozen broccoli florets are an easy substitute. Just toss them in later in the cooking process.
Israeli Couscous: This adds a chewy texture. If you can’t find it, regular couscous or even rice can work, but adjust cooking times accordingly.
White Beans: They’re optional for added protein. You can substitute them with chickpeas or skip them altogether for a lighter soup.
Seasonings: Thyme or Italian seasoning adds warmth. If you have fresh herbs, like parsley or basil, those can brighten the dish too!
How Do You Get the Perfect Tender Vegetables in Soup?
Cooking your veggies perfectly is crucial to the overall mouthfeel of your soup. Start by sautéing onions and garlic first to build flavor. This helps the onions soften while infusing the oil with garlic. Next, add harder vegetables like carrots and broccoli before pouring in the broth.
- Keep heat at medium to ensure even cooking.
- Don’t skip the simmer stage; this gives time for flavors to meld nicely.
- Taste your soup towards the end and adjust accordingly. If you want the vegetables more tender, let it simmer a bit longer.
How to Make Broccoli And Carrot Couscous Soup
Ingredients You’ll Need:
For the Soup:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, sliced into rounds
- 1 cup broccoli florets, chopped into small pieces
- ¾ cup Israeli couscous (pearl couscous)
- 4 cups vegetable broth
- 1 can (15 oz) white beans, drained and rinsed (optional for extra protein)
- 1 teaspoon dried thyme or Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish (optional)
- Lemon wedges for serving (optional)
How Much Time Will You Need?
This Broccoli and Carrot Couscous Soup takes about 10 minutes for prep and 20-25 minutes for cooking. In total, it’s around 30-35 minutes from start to finish, making it a quick and wholesome meal you’ll enjoy!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot, heat the olive oil over medium heat. Once hot, add the finely chopped onion. Sauté for about 3-4 minutes until the onion is soft and translucent. This will form a flavorful base for your soup.
2. Add Garlic:
Next, sprinkle in the minced garlic and cook for another minute. Stir it around to release that lovely aroma! Keep an eye on it to make sure it doesn’t burn.
3. Mix in the Veggies:
Add the sliced carrots and broccoli florets to the pot. Stir everything together and let them cook for about 3 minutes. This helps combine the flavors before adding the liquid.
4. Pour in the Broth and Couscous:
Now, pour in the vegetable broth and add the Israeli couscous, dried thyme or Italian seasoning, salt, and pepper. Give it a good stir to mix everything well.
5. Bring to a Boil:
Increase the heat to bring the soup to a boil. Once it’s boiling, lower the heat and let it simmer for 10-12 minutes. This is when the couscous and vegetables will become tender.
6. Add the White Beans (Optional):
If you are looking to add some protein, stir in the rinsed white beans and let the soup simmer for an additional 2-3 minutes to warm everything through.
7. Season to Taste:
Taste your soup and adjust the seasoning with more salt and pepper if needed. This way, you can make it just right for your taste buds!
8. Serve and Enjoy:
Ladle the soup into bowls while it’s hot. Garnish each bowl with chopped fresh parsley if you like, and serve with lemon wedges on the side for squeezing over your soup. Enjoy your comforting and nutritious Broccoli and Carrot Couscous Soup!
Can I Use Regular Couscous Instead of Israeli Couscous?
Yes, you can use regular couscous if that’s what you have on hand! Just keep in mind that regular couscous cooks faster, so reduce the simmering time to about 6-8 minutes.
How to Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave. You might want to add a splash of water or broth to loosen it up as it heats!
Can This Soup Be Frozen?
Absolutely! You can freeze the soup for up to 3 months. Just make sure to cool it completely, then transfer it to freezer-safe containers, leaving some space at the top for expansion. Thaw it overnight in the fridge before reheating.
What Other Vegetables Can I Add?
This soup is very versatile! Feel free to add in vegetables like zucchini, spinach, or bell peppers. Just adjust the cooking time depending on how long those vegetables take to become tender.
