It’s been a long time since I made this soup and I really missed it especially the texture of couscous.
Even though we are generally a gluten free family I bought a few things that contain gluten, not just for me to enjoy but to create recipes for you.
The first time I made this soup, I cooked it with mushrooms, and the second time I made it with veggie protein pictured below.
I prefer this soup with King oyster mushrooms, my boys loved the texture of it in the soup.
For the video I made it with the veggie protein that contains gluten and it was delicious and filling too.
Fry in a pot with 3 tbsp of oil
1 chopped 🥕 carrot
1 or 2 chopped onions
1 chopped Zucchini
1 chopped Sweet potato 🍠
1 cup Chickpeas
1 cup chopped Pumpkin 🎃
1 chopped Celery
1 chopped Potato 🥔
3 to 4 chopped King oyster mushrooms 🍄
Or 1 pack chopped of Tenders filets/Veggie protein.
Fry until browned then add spices
½ tsp turmeric
¼ tsp salt
Pinch of pepper
¼ tsp curry
1 veggie bouillon, as you can see in the video I chopped it so it will melt quicker and there won’t be any chunks left.
Add water till it covers all the vegetables.
Cook until sweet potato is soften.
In a bowl add
1½ cups couscous + 2 cups water, let it get soaked for a few minutes
In a pot on medium or low heat add
1 tbsp vegan butter
Soaked Couscous, with the water
¼ tsp Salt and pinch of pepper
And add another cup of water.
Mix and cover with lid
Let it cook on lower heat for around 10 to 15 minutes.
When ready mix with a fork.