This soup is a rich, golden hug for your soul, with a sunshine-y garlicky broth and plump little pearls of giant couscous. Perfect for when you need a bit of warmth in your life.
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Batch cooking for the week?
Transfer the leftover soup to a container and store in the fridge until ready to reheat and eat. To mix it up throughout the week:
Stir through some coconut cream and top with coriander and chilli oil
Top the soup with some cheesy croutons and fresh basil
Swap the giant couscous for rice
Transfer the leftover soup to a container and store in the fridge until ready to reheat and eat. To mix it up throughout the week:
Stir through some coconut cream and top with coriander and chilli oil
Top the soup with some cheesy croutons and fresh basil
Swap the giant couscous for rice
Serves
4
White Onion
Garlic Bulb
Butter
Giant Couscous
Cooked Chickpeas
Vegetable Stock
Fresh Turmeric
Dried Bay Leaf
Lemon
Dill
Parsley
Olive Oil
Batch cooking for the week?
Transfer the leftover soup to a container and store in the fridge until ready to reheat and eat. To mix it up throughout the week:
Stir through some coconut cream and top with coriander and chilli oil
Top the soup with some cheesy croutons and fresh basil
Swap the giant couscous for rice
Transfer the leftover soup to a container and store in the fridge until ready to reheat and eat. To mix it up throughout the week:
Stir through some coconut cream and top with coriander and chilli oil
Top the soup with some cheesy croutons and fresh basil
Swap the giant couscous for rice
Serves
4
White Onion
Garlic Bulb
Butter
Giant Couscous
Cooked Chickpeas
Vegetable Stock
Fresh Turmeric
Dried Bay Leaf
Lemon
Dill
Parsley
Olive Oil
Unlock Mob Premium
Batch cooking for the week?
Transfer the leftover soup to a container and store in the fridge until ready to reheat and eat. To mix it up throughout the week:
Stir through some coconut cream and top with coriander and chilli oil
Top the soup with some cheesy croutons and fresh basil
Swap the giant couscous for rice
Transfer the leftover soup to a container and store in the fridge until ready to reheat and eat. To mix it up throughout the week:
Stir through some coconut cream and top with coriander and chilli oil
Top the soup with some cheesy croutons and fresh basil
Swap the giant couscous for rice
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Start by finely chopping the onion and finely slicing the garlic. Melt the butter in a large saucepan set over a medium heat with a glug of olive oil. Add the onion and a pinch of salt and gently sauté for around 10 mins until softened – we don’t want it to burn or catch so keep your eye on it. Add the garlic and cook for another 5 mins. Season with black pepper.
Step 2.
Drain and rinse the chickpeas and add to the pan along with the giant couscous, stock and bay leaf. Grate in the turmeric. Reduce the heat to low and let the mixture simmer for 20-25 mins until the couscous is tender. Taste and adjust seasoning with salt, pepper and lemon juice. Remove the bay leaf.
Step 3.
Meanwhile, pick the dill fronds and parsley leaves.
Step 4.
Serve the soup up in bowls topped with the fresh herbs and a crack of black pepper.
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