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vegan sausage and couscous soup with kale, carrot, fennel

HEARTY VEGAN SAUSAGE AND COUSCOUS SOUP

Hearty vegan sausage and couscous soup. Loaded with kale, carrots, mushrooms, and fennel.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 8 people
Course: Main Course
Ingredients Method

Ingredients
  

FOR COUSCOUS
  • 1 Cup Dry Couscous I used Tricolored
  • 1 1/4 Cup water Might vary with type of couscous. Read instructions on packaging.
  • 1/2 tsp salt
FOR BROTH
  • 4 cups No-Chicken Vegan chicken broth
  • 4 cups Water
  • 1 cube Not-Chick'n Vegan Bouillon Cube Can cut in half or omit if desired
  • 1/4 cup Tahini
  • 1 tsp nutmeg
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp smoke paprika
  • 1 tsp cumin
  • 1 tsp toasted sesame oil
  • salt and pepper to taste
  • zest and juice of one lemon
FOR SOUP
  • 2 tbsp olive oil
  • 2 vegan sausage links, chopped I used Beyond
  • 1/2 red onion, chopped
  • 3 cloves of garlic, chopped
  • 3 large Portobello mushrooms, chopped
  • 8 carrots, chopped I used purple carrots
  • 1/2 fennel bulb, chopped
  • 1 bunch of kale, de-stemmed and chopped
OPTIONAL TOPPINGS
  • vegan parm cheese optional
  • chopped parsley optional

Method
 

PREPARE THE COUSCOUS
  1. Prepare one cup of dried couscous according to instructions on label
    couscous for vegan soup
  2. **One cup of couscous makes about 2 cups of cooked couscous
  3. While couscous is cooking, continue to prepare the rest of the soup in a separate pot
  4. When finished cooking, set aside
PREPARE ALL INGREDIENTS
  1. Wash and chop all of the vegetables and set aside
  2. Chop sausage into small pieces and set aside
    vegan beyond sausage for sausage and couscous soup
START THE SOUP
  1. In a large pot add olive oil, onions, and chopped sausage
    olive oil and onions for vegan sausage and couscous soup
  2. Cook over medium heat, stirring often, until sausage is slightly browned
  3. Add garlic and mushrooms and continue cooking for another 5 minutes
    portobello mushrooms for vegan sausage and couscous soup
  4. Add carrots and fennel and continue cooking for another 5 minutes
    carrot and fennel for vegan sausage and couscous soup
  5. Add all ingredients listed under broth and cook for about another 10 minutes. Stir occasionally and be sure not to let the veg overcook. You do not want soggy vegetables!
    broth for vegan sausage and couscous soup
  6. When veg seems perfectly cooked, remove from heat
  7. Stir in kale
    kale for vegan sausage and couscous soup
  8. Add salt and pepper to taste if desired
SERVE
  1. In a bowl place 1/4 cup of cooked couscous. Top with 1/8 of the soup (makes 8 servings)
    coucous for vegan sausage and couscous soup
  2. Top with vegan Parmesan cheese and parsley if desired
    vegan sausage and couscous soup with kale, carrots, fennel, vegan palm
  3. Enjoy!
    vegan sausage and couscous soup with kale, carrot, fennel