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colorful veggie soup with Israeli couscous

Colorful Veggie Soup

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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Servings

4 Servings

Ingredients

  • Extra virgin olive oil
  • 1 large red onion diced 
  • 3 cloves garlic minced 
  • 2 cups butternut squash cubes fresh or frozen, about 20 ounces 
  • 1 cup diced sweet potato and/or sliced carrot
  • 2 15-ounce cans whole tomatoes, broken up with your hands 
  • 4 cups vegetable broth or chicken broth 
  • 3 cups shredded kale 
  • Several thyme sprigs 
  • 3 tablespoons chopped flat-leaf parsley 
  • 2 cups toasted Israeli couscous omit for Passover 
  • Kosher salt 
  • Freshly cracked black pepper 

Instructions

  • Heat a Dutch oven or large pot, lightly coated with evoo, over medium heat. Sweat onion until translucent and soft. 
  • Add garlic and continue cooking for another 3 minutes until softened.
  • Add squash, sweet potato, tomatoes, broth and salt and pepper. Simmer for 20 minutes until vegetables are tender.
  • Add kale, thyme, parsley and couscous and simmer for 10 to 15 minutes until couscous is cooked and kale is softened. Adjust seasoning with salt and pepper.
  • Divide soup between bowls and drizzle with good quality evoo.