Vegan Berkoukes Soup
Warm up with a hearty bowl of Vegan Berkoukes Soup—a comforting Algerian-inspired dish that’s as satisfying as it is nutritious. This vibrant soup features Berkoukes, or pearl couscous, which adds a delightful texture, paired with chickpeas, zucchini, and aromatic spices like cumin, coriander, turmeric, and cinnamon for a rich, earthy flavor profile. Simmered in a comforting tomato-based broth, this dish is a celebration of plant-based ingredients, perfectly balanced with fresh parsley and a bright touch of lemon juice. Ready in under an hour, this filling soup makes for an ideal vegan dinner option, perfect for meal prep or casual entertaining. Serve it piping hot and let its fragrant aroma delight your senses while fueling your body. If you're searching for a wholesome, flavor-packed vegan recipe, this Berkoukes Soup is a must-try!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 400-gram can canned diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon ground cinnamon
- 6 cups vegetable broth
- 1 cup Berkoukes (pearl couscous)
- 1 400-gram can chickpeas, drained and rinsed
- 1 zucchini, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley, chopped
- 2 tablespoons lemon juice
Instructions
In a large pot, heat the olive oil over medium heat. Add the chopped onions, diced carrots, and diced celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables are tender.
Add the minced garlic, stirring for another minute until fragrant.
Stir in the tomato paste and mix well with the vegetables. Add the canned diced tomatoes, ground cumin, ground coriander, ground turmeric, and ground cinnamon.
Pour in the vegetable broth, and bring the mixture to a boil.
Add the Berkoukes (pearl couscous) to the pot and stir well. Reduce the heat to low, cover, and let simmer for 10 minutes.
Add the chickpeas and diced zucchini to the pot, stirring to combine. Season with salt and black pepper.
Continue to simmer the soup, covered, for an additional 20 minutes or until the Berkoukes is cooked and the vegetables are tender.
Check the seasoning and adjust if necessary. Stir in the chopped fresh parsley and lemon juice.
Serve the soup hot, garnished with additional parsley if desired.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 10.9 g | 55% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7930 mg | 345% | |
| Total Carbohydrate | 310.2 g | 113% | |
| Dietary Fiber | 74.9 g | 268% | |
| Total Sugars | 80.5 g | ||
| Protein | 80.4 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 882 mg | 68% | |
| Iron | 30.5 mg | 169% | |
| Potassium | 7060 mg | 150% | |
*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.
