12 Shvat 5781 / Monday, January 25, 2021 | Torah Reading: Beshalah
 
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HomeRecipes and CookingSoupsChicken, Vegetable, and Couscous Soup
 
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Chicken, Vegetable, and Couscous Soup    

Chicken, Vegetable, and Couscous Soup



Lunch is fast approaching. You have couscous but no soup - what do you do? Here's a recipe for a rich and steaming pot of soup in just 45 minutes!

 



Today it is simpler than ever to make couscous - not only from ready-made bags, but also in the microwave and/or food processor. You’ll find many recipes for this, and many places sell ready-made couscous by weight. 

  

The bigger challenge is the soup - the soup served with the couscous should be rich and contain vegetables that should be peeled, cut, and then cooked until softened. Not to mention chickpeas, whose soaking takes half a day! Lots of time and lots of work!! 

  

After various experiments, I came up with a winning formula: a recipe for a rich, quick-to-prepare soup that includes few ingredients and that cooks in less than half an hour AND still manages to achieve the desired taste and texture. From the time you start working (if you are agile) - 45 minutes, or a maximum of an hour (if you take the time) and it is ready. 

  

Of course, you can eat it with noodles, soup almonds or kneidlach, but then you should make a double amount. Theoretically, it will also work with chicken-flavored parve soup powder, but in this case, it is better to stick to the meat version. 

 

 

Preparation Time: 45 minutes 

Cooking Time: 20-30 minutes 

Level of Difficulty: Easy  

Kashrut Type: Meat 

 

 

INGREDIENTS 

(Recipe yields 4-6 servings) 

  

3 medium carrots, peeled 

3 medium zucchinis 

1 cup of pumpkin, coarsely chopped 

1 large potato, coarsely chopped 

1 cup frozen cooked chickpeas 

1 large onion, sliced 

2 liters of water 

3 tablespoons real chicken soup 

2 cloves garlic 

1 tablespoon soy sauce 

1 teaspoon salt 

Optional: black pepper, turmeric, cumin 

  

 PREPARATION 

1. Slice the carrots into slices about 1 ½ cm thick. Slice the zucchini into slices about 3 cm thick. 

 

2. Fry the onion slices in a large pot, over medium heat. When the onion starts to turn slightly golden brown at the edges, add the carrot slices. After 2-3 minutes of frying, add the zucchini. 

 

3. Continue to fry and stir occasionally. After a few minutes, add the chickpeas. 

 

 

4. Add the potatoes and pumpkin to the pot. 

 

5. Add the water (I boil it in the electric kettle), soup powder, garlic, soy sauce, and salt.  

 

6. Cover and cook over high heat until the vegetables soften (20-30 minutes). 

 

 

* * *  
Shuki Galili has been marketing online and has been editing the Humus101 blog for the masses since 2006. He has served in editorial roles and as a reporter for technology and food in the daily press, news sites, and print. He is one of the founding generations of the Internet in Israel and has been involved in the establishment, development and promotion (SEO) of dozens of websites and blogs, many of them related to social activity. 

 





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