Gluten-Free Berkoukes Soup
Warm, vibrant, and utterly satisfying, this Gluten-Free Berkoukes Soup is a hearty twist on the traditional North African favorite, crafted for those with gluten sensitivities. Featuring gluten-free pearl pasta, tender chickpeas, and a medley of fresh vegetables like carrots, celery, and zucchini, this soup is a nutrient-packed comfort food that doesn’t compromise on flavor. A fragrant array of spices—cumin, coriander, paprika, and turmeric—create a rich, aromatic base, beautifully balanced by the brightness of fresh cilantro and a squeeze of lemon juice. Perfect for cozy nights or nourishing lunches, this gluten-free Berkoukes soup is ready in just under an hour and serves up a delightful blend of wholesome ingredients in every spoonful.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 2 medium Carrots, diced
- 2 large Celery stalks, diced
- 3 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric powder
- 6 cups Vegetable broth
- 1 15-ounce can Canned chickpeas, drained and rinsed
- 1 cup Gluten-free pearl pasta
- 1 medium Zucchini, diced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Fresh lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook for about 5 minutes until translucent.
Stir in the diced carrots and celery, cooking for another 5 minutes until they start to soften.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the tomato paste, ground cumin, ground coriander, paprika, and turmeric powder. Cook for 2 minutes to toast the spices.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, add the drained chickpeas and the gluten-free pearl pasta.
Cover the pot and reduce the heat to a simmer. Cook for 15 minutes, stirring occasionally.
Add the diced zucchini, salt, and pepper to the soup. Continue to simmer for another 10-15 minutes, until the vegetables and pasta are tender.
Remove from heat and stir in the chopped fresh cilantro and fresh lemon juice.
Taste and adjust seasoning if necessary. Serve hot.
Nutrition Facts
Calories |
1918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.0 g | 71% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7202 mg | 313% | |
| Total Carbohydrate | 309.0 g | 112% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 58.3 g | ||
| Protein | 69.4 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 5448 mg | 116% | |
*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.
