Dad asks for this soup every time I visit him. It's clearly one of his favorites, so I make it quite often. The original recipe sometimes uses bone broth, but I manage just fine with vegetables and homemade tomato broth. It's simple, easy, and quite quick. In summer, I cook it mainly for how refreshing it is, and the couscous adds substance without weighing the soup down.
Quick info
Total time: about 40 minutes
Preparation time: 10-15 minutes
Cooking time: 25-30 minutes
Servings: 4-6
Difficulty: easy
Recipe type: vegan/vegetarian soup, good anytime
Ingredients
200 g couscous
1.5 l homemade tomato broth
1.5 l vegetable broth
salt
pepper
vegetable seasoning (optional)
1 yellow bell pepper
2 onions
2 carrots
1 slice of celery
1 parsley root
fresh parsley leaves
2 tablespoons of sugar (I use brown sugar)
Preparation method
1. Prepare the vegetables: peel the carrots, celery, parsley root, onions, and bell pepper. Wash them well.
2. In a large pot, bring 1.5 liters of water to a boil along with all the vegetables mentioned above. Add a pinch of salt and, if you like, a bit of vegetable seasoning. Boil everything until the vegetables are completely soft. For me, it takes about 25 minutes over medium heat.
3. Strain the soup to keep only the liquid. You can use the vegetables for a beef salad or eat them with a bit of oil and salt.
4. Put the strained liquid back on the heat and add 1.5 l of homemade broth. Stir and add the brown sugar. Season with salt and pepper to taste.
5. Bring to a boil, then sprinkle in the couscous, stirring gently to prevent it from sticking. Let it boil for another 5 minutes, uncovered, over low heat.
6. Turn off the heat, cover the pot with a lid, and let the couscous swell for 5-10 minutes. Do not stir during this time.
7. Finally, add finely chopped fresh parsley to serve.
Why I make the recipe often
It cooks quickly and doesn't require meat or complicated ingredients. The homemade broth gives all the flavor. It's the kind of soup that works for both lunch and dinner, and the couscous keeps you full. For Dad, it's clearly "that good soup with tomato flavor," so I always make it on request.
Tips and variations
Tips
1. If using store-bought broth, try to get one that's as thick as possible and without added sugar.
2. Don't leave the couscous on the heat too long, or it will turn mushy.
3. For a more intense flavor, you can sauté the vegetables for 2-3 minutes before boiling, but it's not necessary.
Substitutions
1. If you don't have all the root vegetables, you can just use carrot and celery.
2. Vegetable seasoning can be omitted or replaced with salt.
3. Brown sugar can be replaced with white sugar, but you should use less if the broth is already sweet.
Variations
1. For a heartier version, you can add a handful of cooked beans or chickpeas at the end.
2. Adding a bit of crushed garlic at the end changes the flavor profile quite a bit.
Serving ideas
1. You can serve the soup in bowls or mugs, topped with freshly chopped parsley.
2. It goes well with dark bread or thin flatbread.
Frequently asked questions
How long do you cook couscous in the soup?
Usually, 5 minutes after it starts boiling. It's important not to leave it longer, as it becomes too soft.
Can I make the soup just with water if I don't have vegetable broth?
Yes, but it's still preferable to boil the vegetables in water and use the resulting liquid.
Can I use another type of pasta instead of couscous?
Yes, but the cooking time and texture will be different. Noodles or vermicelli work, but couscous remains the most practical option.
Is homemade broth mandatory?
No, but the flavor will be simpler with store-bought broth. You may need to adjust the sugar and spices to taste.
Nutritional values
Estimate for one serving (1/6 of the recipe):
Calories: approximately 190-220 kcal
Protein: 4-6 g
Carbohydrates: 40-45 g
Fat: 1-2 g
Estimates may vary depending on the type of broth and whether you add vegetable seasoning or not. The soup is quite low in fat and not very caloric.
Storage and reheating
This soup can be stored in the fridge without problems for 1-2 days. However, the couscous will absorb liquid, so when reheating, you may need to thin it out with water or a bit of broth. I wouldn't recommend keeping it for more than two days, as it loses its pleasant texture.
Quick info
Total time: about 40 minutes
Preparation time: 10-15 minutes
Cooking time: 25-30 minutes
Servings: 4-6
Difficulty: easy
Recipe type: vegan/vegetarian soup, good anytime
Ingredients
200 g couscous
1.5 l homemade tomato broth
1.5 l vegetable broth
salt
pepper
vegetable seasoning (optional)
1 yellow bell pepper
2 onions
2 carrots
1 slice of celery
1 parsley root
fresh parsley leaves
2 tablespoons of sugar (I use brown sugar)
Preparation method
1. Prepare the vegetables: peel the carrots, celery, parsley root, onions, and bell pepper. Wash them well.
2. In a large pot, bring 1.5 liters of water to a boil along with all the vegetables mentioned above. Add a pinch of salt and, if you like, a bit of vegetable seasoning. Boil everything until the vegetables are completely soft. For me, it takes about 25 minutes over medium heat.
3. Strain the soup to keep only the liquid. You can use the vegetables for a beef salad or eat them with a bit of oil and salt.
4. Put the strained liquid back on the heat and add 1.5 l of homemade broth. Stir and add the brown sugar. Season with salt and pepper to taste.
5. Bring to a boil, then sprinkle in the couscous, stirring gently to prevent it from sticking. Let it boil for another 5 minutes, uncovered, over low heat.
6. Turn off the heat, cover the pot with a lid, and let the couscous swell for 5-10 minutes. Do not stir during this time.
7. Finally, add finely chopped fresh parsley to serve.
Why I make the recipe often
It cooks quickly and doesn't require meat or complicated ingredients. The homemade broth gives all the flavor. It's the kind of soup that works for both lunch and dinner, and the couscous keeps you full. For Dad, it's clearly "that good soup with tomato flavor," so I always make it on request.
Tips and variations
Tips
1. If using store-bought broth, try to get one that's as thick as possible and without added sugar.
2. Don't leave the couscous on the heat too long, or it will turn mushy.
3. For a more intense flavor, you can sauté the vegetables for 2-3 minutes before boiling, but it's not necessary.
Substitutions
1. If you don't have all the root vegetables, you can just use carrot and celery.
2. Vegetable seasoning can be omitted or replaced with salt.
3. Brown sugar can be replaced with white sugar, but you should use less if the broth is already sweet.
Variations
1. For a heartier version, you can add a handful of cooked beans or chickpeas at the end.
2. Adding a bit of crushed garlic at the end changes the flavor profile quite a bit.
Serving ideas
1. You can serve the soup in bowls or mugs, topped with freshly chopped parsley.
2. It goes well with dark bread or thin flatbread.
Frequently asked questions
How long do you cook couscous in the soup?
Usually, 5 minutes after it starts boiling. It's important not to leave it longer, as it becomes too soft.
Can I make the soup just with water if I don't have vegetable broth?
Yes, but it's still preferable to boil the vegetables in water and use the resulting liquid.
Can I use another type of pasta instead of couscous?
Yes, but the cooking time and texture will be different. Noodles or vermicelli work, but couscous remains the most practical option.
Is homemade broth mandatory?
No, but the flavor will be simpler with store-bought broth. You may need to adjust the sugar and spices to taste.
Nutritional values
Estimate for one serving (1/6 of the recipe):
Calories: approximately 190-220 kcal
Protein: 4-6 g
Carbohydrates: 40-45 g
Fat: 1-2 g
Estimates may vary depending on the type of broth and whether you add vegetable seasoning or not. The soup is quite low in fat and not very caloric.
Storage and reheating
This soup can be stored in the fridge without problems for 1-2 days. However, the couscous will absorb liquid, so when reheating, you may need to thin it out with water or a bit of broth. I wouldn't recommend keeping it for more than two days, as it loses its pleasant texture.