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ABOUT ME
Vegan Couscous and Vegetables Soup
One of my favorite meals ever, it is so rich with flavor and it is the most comforting dish I can think of...🌿
Delicious hot Couscous, served with a variety of vegetables cooked in a rich vegetables soup that everybody loves.
It has this unique power to give me that warm and fuzzy feeling inside 😋
Vegetable soup
is a definite favorite of mine. Even without the couscous, it is so tasty and very very fulfilling. Plus, vegetable-based soups are a great meal idea as it is highly nutritious and combine a high nutrient density with low energy levels. Essentially we get a lot of vitamins and minerals for without a lot of the calories.
Whenever I go in the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking...
Recipe's song:
This recipe is just very cozy and warm and makes me feel all the feels :). The only song that makes me feel this way is nonother than Halo by Beyoncé
Prep time: 15 minutes
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Cooking time: 40 minutes
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Difficulty: simple
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Servings: 8 ppl
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Tools:
Ingredients:
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3 Carrots, washed and peeled
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1 parsnip root, washed and peeled
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1 zucchini, cut to cubes
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2 Celery stalks
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3 liter of water
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1 cup of chickpeas, pre-cooked / 1 can of chickpeas rinsed and drained
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1 bunch of fresh parsley/ 2 tbsp of dried parsley
Instructions:
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Heat the pot with the olive oil, add the sliced onion and it sauté for a few minutes, until fragrant.
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In the meantime, cut the carrots and parsnip to cubes and add to the pot. let them sauté for 1 minute.
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Cut the potatoes and add them to the pot. Pour the water into the pot and let them boil.
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when the water boils, turn down the heat. the soup needs to be cooked, covered on low heat.
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Add the spices and the fresh/ dried parsley, mix well and cover for 20 minutes.
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Add the zucchini cubes to the pot, cook covered for another 10 minutes.
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Tastes and fix seasoning, add the pre-cooked chickpeas to allow them to absorb the flavors of the soup, leave on low heat for another 10 minutes.
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While the soup is cooking, prepare the couscous: follow the instructions of the manufacturer as different couscous may have different instructions.
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I always make sure to add 1 tbsp of olive oil for every cup of dry couscous. I also like to add different spices to the couscous so it will come out flavorful and less blend. (usually the flavos all come from the soup but I enjoy my coucous itself to be tasty)
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Enjoy!
Have you already tried it?
Go ahead, share your version with me, take a picture and tag @pwildflour

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