Berkoukes Soup
Warm, hearty, and bursting with North African flair, Berkoukes Soup is a comforting dish that's as flavorful as it is nourishing. Made with tender berkoukes pasta—tiny, pearl-like grains that soak up the aromatic vegetable broth—this recipe combines fresh veggies like carrots, celery, and onion with satisfying chickpeas for a wholesome, plant-based meal. Spiced with cumin, coriander, and paprika, and brightened with a hint of citrusy lemon juice and fresh cilantro, this soup delivers layers of bold, earthy, and zesty flavors in every spoonful. Perfect for cozy weeknight dinners or a make-ahead meal, this easy-to-follow, one-pot recipe is ready in just under an hour and serves four generously. Whether enjoyed as a starter or a main course, this fragrant Berkoukes Soup is sure to become your go-to comfort food!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 2 tablespoons tomato paste
- 1 15-ounce can, drained and rinsed canned chickpeas
- 1 cup berkoukes pasta
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- 1 juiced lemon
Instructions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the diced carrots and celery to the pot. Cook for an additional 5 minutes, stirring occasionally.
Stir in the minced garlic and cook for another minute until fragrant.
Mix in the tomato paste and cook for 2 minutes, allowing it to deepen in color and flavor.
Add the drained chickpeas, berkoukes pasta, and vegetable broth to the pot.
Stir in the ground cumin, ground coriander, paprika, salt, and black pepper.
Bring the soup to a boil, then reduce heat to low and simmer for 25-30 minutes until the pasta is tender and flavors have melded together.
Taste and adjust seasoning if necessary.
Remove from heat and stir in the chopped cilantro and lemon juice.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
2395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.3 g | 88% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7473 mg | 325% | |
| Total Carbohydrate | 376.4 g | 137% | |
| Dietary Fiber | 58.9 g | 210% | |
| Total Sugars | 64.0 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 743 mg | 57% | |
| Iron | 21.0 mg | 117% | |
| Potassium | 6099 mg | 130% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
