Vegetable Soup with Couscous Spices
This recipe is ready in no time. You don’t even need to sauté the ingredients at the beginning- you can just chop up the vegetables and add them as you go along.
Ingredients
- 8 cups chicken or vegetable stock
- ¼ cup tomato or Turkish chili paste
- 8 cups vegetables of your choice*
- Salt and pepper, to taste
- 2 Tbsp Couscous spices, ground
- ½ cup olive oil
- 1 cup cooked lentils
- 1 cup cooked chickpeas
- 1 pinch saffron (optional) or 1 Tbsp paprika
Garnishes
- Cilantro, chopped
- Lemon wedges
- Toasted cumin
- Harissa
Method
-
1
In a large pot, bring the stock to a boil. Add the tomato paste.
-
2
Chop the vegetables then begin adding the ones with the longest cooking times to the stock, and continue add them one at a time as the soup simmers along.
-
3
Add the salt, pepper, and couscous spices. Mix well and let simmer over medium heat for 20 minutes.
-
4
Add the olive oil, lentils, chick peas, and saffron. Cook for an additional 10 minutes or so.
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5
Serve with the garnishes.
* Turnip, potatoes, tomatoes (fresh or canned), onion, cabbage, celery, broccoli, leek, zucchini, squash, etc.
