Bright Lemon Couscous Vegetable Soup
Lemon couscous soup: Light, cozy, and finished with Parmesan
Servings 6
Equipment
- Immersion blender
- Large Soup Pot
- Measuring cups
- Cutting Board
- Knife
Ingredients
- 1-2 tbsp olive oil
- 1 small onion diced
- 2 carrots chopped
- 3 celery stalks chopped
- 3 cloves garlic minced
- 8 cups vegetable broth
- 3 bay leaves
- ¾ cup couscous
- 1 can (15 oz) chickpeas with liquid
- Zest of 1 lemon
- Lemon juice from one lemon
- Salt and black pepper to taste
- Fresh basil torn
- Freshly grated Parmesan cheese for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes, until softened and fragrant.
- Add garlic and cook for 1-2 minutes, just until fragrant.
- Pour in vegetable broth and add bay leaves. Bring to a gentle simmer and cook for 10–15 minutes.
- Remove and discard bay leaves.
- Use an immersion blender to blend the broth until lightly creamy but still rustic.
- Stir in couscous and chickpeas with their liquid. Turn off heat, cover, and let sit for 5 minutes, or until couscous is tender.
- Add in the juice of one lemon. Season with salt and pepper to taste.
- Finish with lemon zest, torn basil, and freshly grated Parmesan before serving.
Notes
Couscous continues to absorb liquid as the soup sits. Add extra broth or water when reheating.
For best flavor, use freshly grated Parmesan.
For best flavor, use freshly grated Parmesan.
