About the Recipe
This Moroccan vegetable soup is hearty, flavorful, and packed with nutrients. It’s delicious on its own or can be paired with chicken or beef for added protein.

Ingredients
Ingredients for the Soup
- 2 large carrots, cut into chunks
- 1 large onion, roughly chopped
- 3 zucchinis, cut into chunks
- ½ butternut squash, peeled and cubed
- ½ white cabbage, roughly chopped
- 4 celery ribs, chopped
- ¼ cup consommé
- 1 tsp black pepper
- 1 tsp turmeric powder
- 1 tbsp paprika
- Drizzle of oil (if not using protein)
- Water, as needed
Ingredients for Instant Couscous
- 1 package (350g) instant couscous
- 2 cups boiling water
- 1 tsp salt
- 1 tsp turmeric powder
Preparation
Directions:
Instructions for the Soup:
1. Using a 5.5-quart pot, cut all the vegetables into large chunks.
2. Place all the vegetables in the pot and fill it with water until it reaches ¾ of the way up.
3. Bring the water to a boil, then add the consommé, spices, and a drizzle of oil (if not using protein).
4. Reduce heat to low-medium and let the soup simmer for 35-40 minutes until the vegetables are tender.
5. Serve hot and enjoy!
Instructions for the Couscous:
1. Pour the instant couscous into a bowl.
2. Add salt, turmeric powder, and boiling water. Mix well.
3. Cover the bowl with plastic wrap and let it sit for 10 minutes.
4. Fluff the couscous with a fork to separate the grains.
Serving Suggestion:
To enjoy this dish at its best, serve the couscous in a bowl and ladle the vegetable soup with all the veggies right on top. This creates a perfect blend of flavors and textures.