Creamy Pearl Couscous Soup (Vegan)
This delicious vegan soup is made with giant couscous, vegetables and beans for a hearty, comforting, one-pot meal that is quick and easy to make too.
Servings 4 people
Ingredients
- 2 Tablespoons vegan butter/spread
- 1 large onion finely chopped
- 4 cloves garlic peeled and crushed
- 2 sticks celery finely chopped
- 2 large carrots diced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 bay leaves
- 120 ml (½ cup) white wine
- 1.25 litres (5 cups) vegetable stock
- 200 g (1 cup) pearl (giant) couscous
- 1 400 g (14 oz) tin cannellini beans rinsed and drained
- 200 g (7 oz) tenderstem broccoli cut into bitesize pieces
- 120 ml (½ cup) vegan cream
- 1 Tablespoon lemon juice
- salt and pepper
Instructions
- Heat the butter in a large pan over a low heat. Add the onion, garlic, celery and carrot. Cook gently for about 10 minutes until soft.
- Add the smoked paprika, thyme, oregano and bay leaves and fry for a minute then add the white wine and cook until the liquid has pretty much all evaporated.
- Add the stock and couscous and cook at a gentle simmer for about 15 minutes, stirring often, until the couscous is tender.
- Add the broccoli and cannellini beans and cook for a couple of minutes until the broccoli is just tender.
- Add the cream, lemon juice and plenty of black pepper. Season to taste with salt and serve.
Notes
See post above for tips, details and step-by-step photos.