Go Back
–+ servings
Creamy Mushroom & Pearl Couscous Soup

Creamy Mushroom & Pearl Couscous Soup for Cozy Nights

Creamy Mushroom & Pearl Couscous Soup combines nutty pearl couscous with earthy mushrooms in a flavorful vegan broth.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Lunch Recipes
Cuisine: Vegan
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 Tablespoons vegan butter/spread
  • 1 large onion finely chopped
  • 4 cloves garlic peeled and crushed
  • 2 sticks celery finely chopped
  • 2 large carrots diced
  • 1 teaspoon smoked paprika
  • ? teaspoon dried thyme
  • ? teaspoon dried oregano
  • 2 bay leaves
  • 120 ml white wine
  • 1.25 litres vegetable stock
  • 200 g pearl (giant) couscous
  • 1 tin (400 g) cannellini beans rinsed and drained
  • 200 g tenderstem broccoli cut into bite-size pieces
  • 120 ml vegan cream
  • 1 Tablespoon lemon juice
  • salt to taste
  • pepper to taste

Equipment

  • Large pan

Method
 

  1. Heat the vegan butter in a large pan over a low heat. Add the onion, garlic, celery, and carrot. Cook gently for about 10 minutes until soft.
  2. Add the smoked paprika, thyme, oregano, and bay leaves and fry for a minute, then add the white wine and cook until the liquid has pretty much all evaporated.
  3. Add the stock and couscous and cook at a gentle simmer for about 15 minutes, stirring often, until the couscous is tender.
  4. Add the broccoli and cannellini beans and cook for a couple of minutes until the broccoli is just tender.
  5. Add the cream, lemon juice, and plenty of black pepper. Season to taste with salt and serve.

Nutrition

Serving: 1bowl

Notes

This soup can easily be customized with different vegetables or proteins.

Tried this recipe?

Let us know how it was!