Yes, it is soup weather. On a wet, windy and cold day like today there is nothing better than a bowl of soup with tasty bread. My veggie soups usually include beans or lentils but to mix things up this recipe includes Israeli Couscous. Made from wheat, Israeli Couscous, or Pearl Couscous are available in white or wholemeal and can be used in much the same way as rice or pasta. 

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Veggie Soup with Israeli Couscous
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  1. 2 teaspoons coconut oil
  2. 1 brown onion
  3. 1 leek
  4. 1/4 teaspoon dried cumin powder
  5. 1/4 teaspoon sumac powder
  6. 1/8 teaspoon garlic granules
  7. 1.5 litres veggie stock
  8. 3 medium zucchini
  9. 10 button mushrooms
  10. 1 cup Israeli couscous
  11. fresh coriander for garnish
  1. Dice the onion and sauté with the coconut oil in a soup pot.
  2. Slice the leek lengthways and wash thoroughly between the layers.
  3. Chop into thin slices and sauté with the onions, over a medium heat, for 10 minutes or until soft.
  4. Add the spices and garlic granules and stir.
  5. Add the veggie stock and bring to a boil then reduce to a simmer.
  6. Add the veggies, which have been cut into bite size pieces, along with the Israeli couscous.
  7. Allow to simmer for 30 minutes or until the veggies and Israeli couscous are soft.
  8. Serve garnished with fresh coriander.
Veggies & Me
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