This Pearl Couscous Vegetable Soup is a hearty, one-pot meal packed with fresh vegetables, plump couscous and a light tomato broth. It's simple to make, full of flavor and perfect for a cozy weeknight dinner or meal prep.
A soup like this is everything I love in a plant-based dinner! It has lots of veggies in an extra flavorful broth, and you can basically add whatever's in season to it.
The pearl couscous brings the carbs to the table and makes the soup extra hearty and filling. I used wholegrain pearl couscous here, but the regular kind works just as well.
What is pearl couscous?
Pearl couscous, also called Israeli couscous, is a type of pasta made from semolina or wheat flour that's shaped into small, round balls.
Unlike regular couscous, which is tiny and grainy, pearl couscous is larger, with a chewy texture that holds up well in soups, salads and side dishes.
Why you'll love this pearl couscous vegetable soup
- Super easy to make in just one pot
- Incredibly forgiving - simply swap the veggies to use what you have available.
- It will make your kitchen smell amazing!
What you'll need
Olive oil - I like a bit more olive oil than usual here, so the veggies get a nice flavor from the beginning.
Onion, carrots and celery - Because how else can you start a good soup? 😀
Garlic - Always. Lots of it. Freshly chopped.
Tomato paste - Cook this off for a minute to deepen the tomato flavor.
Crushed tomatoes - You can also use diced tomatoes if you don't mind a chunkier texture.
Chickpeas - For a boost of fiber and protein!
Pearl couscous - The star of the soup, with a soft, chewy bite that makes it more filling than a vegetable-only soup.
Zucchini - I love the texture of zucchini in this soup, but this is where you can get creative and use whatever veggies you like!
Lemon juice - Makes the broth really pop!
Pro tip
Pearl couscous will continue to absorb the broth as it sits in the soup, just like pasta. I personally don't mind but if you want to avoid that, cook the couscous separately according to package directions, then ladle the soup over it right before serving.
How to make pearl couscous soup
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Sauté the onion, carrots and celery in olive oil until softened, then add the garlic, Italian seasoning, chili flakes and bay leaves.
Stir in the tomato paste and cook briefly, then add the crushed tomatoes and chickpeas.
Add the zucchini, couscous and stock, bring to a boil, then simmer until the couscous is tender.
Finish with lemon juice, salt, pepper and parsley and serve hot.
Substitutions and variations
- Use whatever veggies you have on hand. Bell peppers, sweet potato, asparagus, spinach or green beans would all work well.
- For a bit of extra protein, stir in chickpeas, white beans or even cubes of tofu.
- If you don't have pearl couscous, you can replace it with small pasta shapes like orzo or ditalini.
Helpful tips for the best couscous soup
- I always dice the veggies into similar-sized pieces so they cook evenly and look nice in the bowl.
- If you like a thicker soup, let it simmer a bit longer, uncovered, so it reduces slightly.
- Or if it gets too thick, just add a splash of hot water or stock to loosen it.
Leftovers and storage
- Leftovers keep well in the fridge for up to 4 days. The couscous will continue soaking up broth as it sits, so when reheating, I usually add a splash of water or stock to loosen it back up.
- Reheat gently on the stove over medium heat, or in the microwave in short bursts, stirring in between.
- This soup freezes well, but I recommend freezing it without the couscous and cooking a fresh batch to stir in later.
More easy vegan soup recipes
If you've tried this pearl couscous vegetable soup recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
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Pearl Couscous Vegetable Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2-3 celery stalks, diced
- 4 garlic cloves, finely chopped
- 1 tablespoon Italian seasoning mix
- ¼ teaspoon red chili flakes
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 can (14 oz / 400 g) chickpeas, drained and rinsed
- 2 medium zucchini, sliced
- 1 cup (170 g) pearl couscous
- 6 cups (1.5 l) vegetable stock
- Juice of half a lemon
- A handful fresh parsley, roughly chopped
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots and celery and cook for 5 to 6 minutes until the vegetables start to soften. Stir in the garlic, Italian seasoning, chili flakes and bay leaves and cook for another minute until fragrant.2 tablespoons olive oil1 medium onion2 medium carrots2-3 celery stalks4 garlic cloves1 tablespoon Italian seasoning mix¼ teaspoon red chili flakes
- Add the tomato paste and cook it off for 1 to 2 minutes, stirring well, then stir in the crushed tomatoes and chickpeas. Cook for a couple of minutes to let the flavors come together.
- Stir in the zucchini, pearl couscous and vegetable stock. Bring to a boil, then reduce the heat and let it simmer gently for 15 minutes or until the couscous is tender and the vegetables are cooked through.
- Squeeze in the lemon juice, season with salt and black pepper and remove the bay leaves. Stir in the parsley just before serving.
Notes
- Cut the vegetables into even pieces so they cook at the same rate.
- If the soup thickens as it sits, add a splash of hot stock or water to loosen it before serving.
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