Couscous Zucchini Soup

Warm up with this light and flavorful Couscous Zucchini Soup! Packed with fresh vegetables and wholesome couscous, this high-fiber, low-calorie soup is your perfect ally for weight loss. Quick to prepare and wonderfully satisfying, it's a guilt-free meal that doesn't compromise on taste.

Couscous Zucchini Soup

Preparation

1
Prepare your vegetables: dice the onion, mince the garlic, and chop the zucchini and red bell pepper into bite-sized pieces.
2
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until it becomes translucent. Stir in the minced garlic and cook for another minute until fragrant.
3
Add the chopped zucchini and red bell pepper to the pot. Sauté for about 5 minutes, stirring occasionally, until they start to soften slightly.
4
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 10 minutes, or until the vegetables are tender.
5
Stir in the whole wheat couscous and fresh parsley. Remove the pot from the heat, cover it, and let it sit for 5 minutes. This allows the couscous to cook and absorb the liquid.
6
Season the soup with salt and black pepper to taste. Ladle into bowls and serve hot.

Nutrational Values per serving

37
kcal
1g
protein
6g
carbs
1g
fat

Ingredients

  • Olive Oil 1 tbsp
  • Onion 1 medium onion
  • Garlic 2 clove
  • Zucchini 2 medium zucchini
  • Red Bell Pepper 1 medium red bell pepper
  • Vegetable Broth 4 cup
  • Whole Wheat Couscous (dry) 0.5 cup
  • Fresh Parsley (chopped) 2 tbsp
  • Salt 1 tsp
  • Black Pepper 0.5 tsp
vegan vegetarian low-fat high-fiber low-calorie clean-eating sugar-free
Difficulty 1/3
Duration 25 Min