Lemon Coconut Couscous Vegetable Soup

This Lemon Coconut Couscous Vegetable Soup is bright, creamy, and comforting without being heavy. Packed with vegetables, chickpeas, and tender couscous, it’s an easy, versatile recipe that works for lunch, dinner, or meal prep.

Course Soup

Keyword lemon coconut, lemon cous cous, soup, vegetable soup, vegetarian soup

Prep Time 15

Cook Time 30

Servings 6

Equipment

Large soup pot- I love using my Loge cast iron dutch oven
Citrus juicer & zester
Immersion blender or regular blender

Ingredients

1-2 tbsp olive oil
1 medium 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
1 can (15oz) coconut cream
Zest of 1 lemon
Juice of 1 lemon
1 cup frozen peas
Salt and black pepper to taste

Instructions

Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté 5–7 min until softened.
Add garlic and cook 1–2 min until fragrant.
Pour in vegetable broth and add bay leaves. Simmer 10–15 min.
Remove bay leaves. Use an immersion blender to blend the broth
Stir in couscous and chickpeas with liquid. Turn off heat, cover, and let sit 5 min until couscous is tender.
Stir in lemon juice and coconut cream. Season with salt and pepper.
Finish with lemon zest, a drizzle of coconut cream, and freshly cracked black pepper.
Optional: stir in peas at the end for color and sweetness.

Notes

Tips & Variations:

Soup thickens as it sits; add extra broth or water when reheating.
Add herbs like parsley or dill for freshness.
Make it heartier: extra chickpeas, serve with bread.
Make it lighter: reduce couscous, add more greens.
Add warmth: pinch of white or red pepper flakes.

Storage:

Refrigerate up to 4 days.
Reheat gently, adding liquid as needed.
Squeeze in fresh lemon before serving to brighten flavors.