VEGAN SAUSAGE & COUSCOUS SOUP

Hearty vegan sausage and couscous soup. Loaded with kale, carrots, mushrooms, and fennel.

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THE BROTH

A delicious broth can really make or break a soup. Building a complex and savory broth is key when it comes to soup. For this broth I wanted it to be a good middle ground, not to thick and creamy, but also not too light. I wanted it to have a bit of weight to it and of course a lot of flavor.

To flavor the broth I started with No-Chicken Vegan Chicken Broth. This broth is very delicious by itself, but a more complex flavor was the goal. I also added a block of Not-Chick’n Bouillon Cube to kick up the flavor up a notch. I start with both the broth and the bouillon cube because I feel like it creates a more well rounded flavor. If you are watching you sodium levels you can cut the cube in half or leave it out completely.

The flavor development did not stop there of course. Next I added an array of different seasonings including nutmeg, garlic powder, onion powder, smoked paprika, cumin, and ground pepper. This gave the broth a lot more complexity.

This might surprise you, but lemon is also an important ingredient when I comes to many soups. A squeeze of lemon juice and a bit of lemon zest can really brighten the flavor profile and enhance the soup.

I wanted the broth to have a bit more weight to is so I added some Tahini as well. This not only helps to thicken the broth, it also adds some extra protein and nutrients.

MAKING A HEARTY SOUP

Soup can be an incredibly satisfying meal that can keep you full for hours. It is also a great way to pack a ton of nutrients into one bowl. I love to include a lot of vegetables in my soups. They are delicious, add a lot of vitamins, and can help fill you up for a small amount of calories. Feel free to swap out any of the veg if desired.

Protein is important, so including a higher source of protein in any soup is the goal. I had an Italian sausage soup in mind when creating this recipe, so I went with Beyond Vegan Sausage. I went with the mild version so it was kid friendly, but this soup would also be amazing with the Beyond Spicy Italian Sausage. I also included fennel to help enhance the Italian flavor profile I was looking for.

To bulk up to soup and ensure I would be full for hours I added couscous to the dish. The texture of couscous is super fun and satisfying to me. But you can swap this out for pasta, rice, or potato is desired.

THE COOKING PROCESS

A couple of things to note about the cooking process. It’s rare that I will cook soup by just dumping all of the ingredients in a pot at the same time and letting it cook. To create a soup properly and ensure that all of the ingredients are as flavorful as possible and have the most satisfying texture, it’s a bit more complicated and intentional than that.

For this soup you should start with a bit of olive oil, chopped vegan sausage, and onions. By starting here, you can properly brown the onions and sausage without overcooking everything else. Basically, when creating a soup, think about what takes the longest to cook, start there, and move in order to what needs the least amount of time.

Next I added the mushrooms and garlic. Allow the soup to cook a little longer. Then add the carrots and fennel.

The broth comes next. I allow the ingredients to cook in the broth for a little while to help enhance to flavors. But be careful not to let it go for too long! Soggy vegetables can be a real bummer.

If I have kale in a soup, I always add it right at the end after I shut off the store and remove the pot from the burner. Again, this allows it to remain fresh and not over cooked.

DO NOT ADD THE COUSCOUS UNTIL YOU SERVE

Most importantly timing is the couscous! Do not add the couscous to the soup until you serve it and keep it separate when storing the leftovers!

Couscous is a little sponge that will soak up all of your broth and leave you with a dry soup. If any broth does manage to survive, your couscous will be overly soggy and no fun.

So, like I said, prepare and keep it separate until serving.

PREPARE IN BULK AND FREEZE

Soup is one of the most convenient meals. You can prepare a nice large batch at the beginning of the week and reheat it for days. Or if you become bored and are ready to move on you can just freeze the left overs. When I freeze soup I break up the leftovers into smaller portions so I can pull out a singer serving when desired. Again, make sure you keep the couscous separate when storing in the fridge or freezer.