Roasted Vegetable Soup with Couscous
This cozy roasted vegetable soup is the perfect cold weather dinner! Packed with flavor from the tons of roasted veggies, cannellini beans and couscous, it’s hearty yet light. Vegetarian with dairy free / vegan options.
Forgive me for not sharing this soup with you until now.
You see, I made it several times during the heat of the summer. But I figured that not all of you are like me and appreciate hot soup during the sticky summer months.
So I’ve been sitting on this recipe until now. When it’s at least a little bit more appropriate … since it’s September and all that jazz.
Even though it was still close to 90 degrees last week, I just couldn’t wait any longer to share.
So soup season here on the blog is moving full steam ahead.
I’m a big fan of veggie based soups and this one is no exception.
But my favorite part about this soup is that you roast the vegetables in the oven before adding them to the stockpot. Roasting brings out so much flavor and it really makes this a little special.
After roasting, the soup doesn’t take long to come together. Add in some beans for a little protein and some couscous for a little substance, and you are good to go.
A healthy and simple meal.
An added bonus? It gets better as it sits. Perfect for leftovers or for making ahead.
Oh and don’t forget to make some fresh herb dinner rolls to go along with it. The two make for one excellent combination.
Additional Soup Recipes You Might Enjoy:
- Vegan Zuppa Toscana
- Minestrone Soup
- Vegetarian Stuffed Cabbage Soup
- Turmeric Quinoa Vegetable Soup
- Sweet Potato and Black Bean Soup
- Sweet Potato and Swiss Chard Soup
- Chard and Lentil Vegetable Soup
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 1 large onion, chopped
- 2 medium carrots, peeled and chopped into ¾ inch pieces
- 1 medium turnip, peeled and chopped into ¾ inch pieces
- 1 medium orange bell pepper, chopped into ¾ inch pieces
- 1 medium sweet potato, chopped into ¾ inch pieces
- 1 medium head cauliflower, chopped into 1 inch florets
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 6 cups low sodium vegetable or chicken broth
- 1 (15 ounce) can fire roasted diced tomatoes
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ⅓ cup uncooked whole wheat couscous
- 1 (15 ounce) can cannellini beans, drained and rinsed
- fresh chopped parsley, for serving
- grated parmesan cheese, for serving (optional)*
- Preheat the oven to 425ºF. Line a large rimmed baking sheet with parchment paper.
- Add the onion, carrots, turnip, pepper, sweet potato, cauliflower and garlic to the baking pan. Drizzle with the olive oil and toss to combine, then spread in an even layer.
- Bake for about 30 minutes, stirring once halfway through, until the veggies are tender.
- Carefully transfer all of the roasted veggies to a large stockpot. Add in the broth, tomatoes (and their juice), salt, pepper, rosemary and thyme. Stir to combine.
- Turn on the heat to medium high and bring to a simmer. Once simmering, reduce the heat, cover and gently simmer for about 15 minutes.
- Add in the couscous and beans and cook for another 5 minutes.
- Serve with chopped parsley and parmesan cheese, if desired.
*To keep this dairy free / vegan - don't serve with the parmesan cheese or use a non dairy version.
Adapted from the Art Of The Slow Cooker cookbook.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 216Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 722mgCarbohydrates: 36gFiber: 9gSugar: 9gProtein: 9g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.