Broccoli and Carrot Couscous Soup

Broccoli and Carrot Couscous Soup

A nourishing, simple soup with tons of flavor that’s filling and full of texture. The...

A nourishing, simple soup with tons of flavor that’s filling and full of texture. The pearl couscous floats in the herby broth and the garlic, broccoli and carrots provide all the nutrients needed to cure sickness! 

Broccoli and Carrot Couscous Soup

I feel like our family has been sick the past month, and thus, I’ve been making tons of soups! I love to experiment making soups, kind of working off the same recipe, just changing up the vegetables or herbs.

Broccoli and Carrot Couscous Soup

This broccoli and carrot couscous soup is flavorful, filling, full of texture, and with every spoonful, you feel like you’re curing whatever illness may be lurking! It saves well so works great for meal prep – I always recommending salting when you’re reheating soups, as some of them get diluted from vegetables releasing their moisture.

This soup would be great with orzo instead of couscous or even sub in a macaroni pasta. It’s great even with a little pesto mixed in! If you want to switch up the broccoli, you could simply use a green bean here!

Can’t wait for you to try out this soup!

Broccoli and Carrot Couscous Soup


Broccoli and Carrot Couscous Soup

5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4 people


  • 1 tablespoon extra virgin olive oil
  • 1 small onion diced
  • 2 large garlic cloves minced
  • 2 cups small broccoli florets
  • 1.5 cups carrot rounds 1/4-inch sliced rounds
  • 1 tablespoon tomato paste
  • 4 cups vegetable broth or use chicken broth if not vegetarian
  • ¾ cup pearl couscous
  • 1 15.5- ounce can cannellini beans drained and rinsed
  • 1.5 teaspoons Italian seasoning
  • ½ teaspoon salt + more to taste
  • pepper to taste
  • 1 tablespoon freshly squeezed lemon juice
  • optional: grated Parmesan cheese


  • Heat the oil in a large pot over medium-high heat.
  • Once oil is shimmering, add the onions and garlic and cook until translucent, about 3 minutes.
  • Add the broccoli, carrots, and tomato paste and stir until vegetables are coated.
  • Add the broth, 2 cups of water, and bring to a boil.
  • Once boiling, add the couscous, beans, Italian seasoning, salt, and pepper. Stir well and bring back to a boil.
  • Once boiling, reduce heat to a medium simmer and cook for 10 to 15 minutes or until couscous is no longer hard and vegetables are tender.
  • Add lemon juice, stir, and then taste and adjust with more salt, if needed. Garnish with Parmesan cheese, if desired.

with love, Ali

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Recipe Rating


  • For a veggie soup, this one slaps!! Texturally fantastic. I substituted canned diced tomatoes for tomato paste and it added great flavor. Also rather than a traditional italian seasoning I did fresh sage and dried thyme and oregano. So good!!