Vegetable Soup with Couscous

    1 hour

    This is a vegetarian stock that I serve over couscous. It's also good on its own. Hard-boiled eggs can be added according to the number of people being served.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    1 person made this

    Serves: 3 

    • 1 green capsicum
    • 1 medium tomato
    • 1 onion
    • 1 large carrot
    • 1 large potato
    • 3 tablespoons (45ml) olive oil
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 teaspoon (5ml) hot sauce or Tabasco
    • 1.25L (2 pints) water, or as needed
    • 1 (400g) tin chick peas, drained
    • 1 tablespoon chopped fresh coriander
    • 1/2 teaspoon turmeric
    • 1 vegetable stock cube
    • 2 eggs
    • freshly cooked hot couscous

    Prep:10min  ›  Cook:50min  ›  Ready in:1hr 

    1. Chop all the vegetables into medium-sized pieces.
    2. Heat the oil in a heavy pot or pan and sauté the vegetables together with the salt, pepper and hot pepper sauce for 2 to 3 minutes.
    3. Add water, chick peas, coriander, turmeric and stock cube. Bring soup to the boil.
    4. Wash the eggs thoroughly, and add to the pot. Turn down the heat, and simmer for 30 minutes.
    5. Remove eggs, now hard-boiled; peel, slice, and add to the soup. Simmer for another 15 to 20 minutes. Serve over steamed couscous.

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