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BlueSchmoo

Soup - Spinach soup with Couscous and Lemon

By

Simple Vegetarian Pleasures
Calories 434.7
Total Fat 12.1 g
Saturated Fat 3.0 g
Polyunsaturated Fat 1.7 g
Monounsaturated Fat 6.3 g
Cholesterol 7.8 mg
Sodium 3,485.1 mg
Potassium 1,034.7 mg
Total Carbohydrate 68.9 g
Dietary Fiber 11.3 g
Sugars 6.8 g
Protein 14.3 g

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Ingredients

  • 4 (2)
  • 2 Tbsp Olive Oil (1 Tbsp)
  • 4 Garlic Cloves (2 Cloves)
  • 2 Shallots finely diced (1 Shallot)
  • 10 Cups Vegetable Stock Store bought or homemade (5 Cups)
  • 1/2 Cup Couscous (1/4 Cup)
  • 2 2/3 Cups Freshly cooked or 2 Cans Garbanzo beans (Chickpeas) (1 Can)
  • 1 - 1 Lb bunch Spinach or 1 10 oz pkg fresh spinach, washed, stems discarded and leaves torn into small pieces, about 10 cups (1/2 Lb bunch, 5 oz bag-5 Cups)
  • 1 Cup Parsley, finely chopped (1/2 Cup)
  • 6 Scallions, very thinly sliced (3 Scallions)
  • 1 Tbsp Fresh Dill, chopped or 1 tsp dried (1 1/2 tsp or 1/2 tsp dried)
  • 1 tsp Salt (1/2 tsp)
  • Generous seasoning of freshly ground black pepper
  • Juice of 1 Lemon (Juice 1/2 Lemon)
  • 1 Tbsp Unsalted Butter (1 1/2 tsp)

Details

Servings 4
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

1. Heat the oil in a large stockpot over medium heat. Add the garlic and shallots and cook 2 minutes, stirring often. Pour in the stock and bring it to a boil.

2. Stir in the couscous, Chickpeas an cook at medium heat for 10 minutes,stirring often. Add the spinach, parsley, half the scallions, the dill, salt and pepper. Cook the soup 10 more minutes, stirring frequently. (The soup can be prepared to this point up to 2 days in advance)

3. Just before serving stir in the Lemon juice, butter and remaining scallions












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