By now, you guys know I LOVE soup. I will not pass up an opportunity to make or eat soup in the winter time, and this delicious veggie and cous cous soup fits the bill every time. It’s one of my favorite recipes especially when I’m feeling under the weather! Think of it as a vegetarian twist on chicken noodle soup. Love love love. Can’t wait for y’all to make this. Recipe below!
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Ingredients (4-6 servings):
6-8 large carrots, peeled and sliced into rounds
1/2 head cabbage, thinly sliced
3-4 cloves garlic, minced
1 yellow onion, diced
2 Tbsp olive oil
2-3 C shredded kale
6-8 C low sodium vegetable broth
1 Tbsp salt
1/2 Tbsp pepper
1/2 Tbsp dried ground thyme (use 1 Tbsp minced fresh thyme you have it)
1/2 Tbsp dried dill (use 3 Tbsp minced fresh dill if you have it)
1 Tbsp onion powder
1/2 Tbsp garlic powder
1 C Israeli cous cous
1 lemon, juices
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Heat oil in a large pot over medium high heat. Add onion, carrots, cabbage and garlic. Sauté 4-5 min until veggies start to soften. Add all spices and juice from half the lemon. Stir. Add vegetable broth. Bring to a boil. Add cous cous. Reduce heat to medium, cover and cook for 10-12 min or until cous cous is cooked through. Add shredded kale and juice from the remaining half if the lemon. Add more salt to taste and serve!
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