Broccoli and Couscous Soup

Broccoli, Chickpea _ Couscous Soup recipe - The Cooks Pantry

RECIPE BY:

Michael Weldon

INGREDIENTS:

  • 1 packet of Ainsley Harriott’s Roasted Vegetable Couscous
  • 2 litres of Massel Vegetable Liquid Stock
  • 2 tbsp Cobram Estate Extra Virgin Olive Oil Classic Flavour
  • 1 head of broccoli, sliced into small chunks (including stem)
  • 1 red onion, roughly diced
  • 2 garlic cloves, roughly chopped
  • 1 thumb sized piece of ginger, roughly sliced
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • ½ bunch of Kale, roughly chopped
  • 1 tin of chickpeas
  • Juice of 1 lemon
  • Pepper
  • Salt
  • Parsley- to garnish
  • Greek Yoghurt- to garnish

METHOD:

  • In a large pot on low heat add oil, onion, salt, ginger and garlic, stir together, cooking for 2-3 minutes or until aromatic. Add coriander & cumin and again fry off, stirring until aromatic. Add broccoli, Kale and stock, stir through and bring up to the boil and bring to simmer for about 10-15 minutes. Broccoli should be falling apart when pressed.
  • Turn off the heat and blend contents with stick blender to desired smoothness.
  • Add Couscous and chickpeas, stir through until the couscous is hydrated (approximately 4 minutes).
  • Serve with fresh lemon juice, parsley and a spoon of yoghurt.

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