let’s face it, being sick really sucks. i haven’t been sick in years but this time it hit me like it hasn’t in a long while. when being sick, i tend to give my body plenty of rest which sometimes results in 15-20 hours of sleep per day, and i’m not even kidding. i did this for three consecutive days and pretty much only fed myself with lots of herbal tea and soup, in particular this vegetable soup. in order to mix things up a bit i decided to give couscous dumplings a try and totally succeeded so i thought i’d share the recipe with you.
couscous naturally is not gluten free as it’s made from grains of durum wheat which is one of the three grains that definitely contain gluten, barley and rye are the other two. but just recently i actually found out that my body reacts sensitively to most sources of gluten but not so with couscous. i seem to digest it just fine and so i thought i’d introduce a bit of it back into my diet again. to make things clear, if you’re gluten intolerant or sensitive, please substitute couscous with millet, it will work just fine and most likely won’t bother you and your body.
ingredients list for garden vegetable soup –
- clear vegetable broth (i use an organic, vegan and yeast free powder)
- 2-3 carrots
- 4-5 white potatoes
- 1 small fennel
- 1 small celery root
- 1 leek or onion
- 2 garlic cloves
- herbs – parsley & chives
- coconut oil
for the couscous dumplings all you need is –
- 1 cup cooked couscous
- 1 garlic clove
- curcuma powder
- nutmeg powder
- egg replacement (soy flour, psyllium powder, flaxseed/chia egg)
- herbs – parsley & chives
- start by chopping up all veggies including carrots, potatoes, fennel, celery, leek/onion. finely chop up garlic cloves, parsley, and chives. i prefer to cut the veggies in big chunks but either works.
- heat up a big pan, melt 2 tbsp of coconut oil and when hot, stir in leek/onion and garlic. stir again, after a few minutes add carrots, potatoes, fennel, celery and all herbs. stir well, then add water – depending on how much soup you would like in the end it will be between 4 and 8 cups or 1 to 2 liters of water. cover up slightly and bring to boil.
- in a smaller pan boil some water (follow the package instructions, i’d recommend a 1:1 couscous to water ratio), add the couscous, remove pan from heat and allow to sit for a few minutes with a cover on your pan.
- next, prepare your egg replacement – i used psyllium husk so i simply combined 1 tbsp psyllium powder with 3 tbsp of water and let it sit for a few minutes as well.
- then in a bowl combine couscous, garlic, egg replacement, finely chopped herbs and add some curcuma and nutmeg powder as well. stir well, then with your wet hands start bringing the mixture into shape.
- in the meanwhile add herbs and vegetable broth powder to the soup and boil for another 30-40min.
- on a soup plate serve hot soup with veggies and add some couscous dumplings to it. decorate with fresh herbs.
enjoy, and in case you make this soup because you’re sick, get well soon! :-*