Couscous soup with asparagus, broccoli and mushrooms

Prepare great, seasonal soups every day of the year, just choose recipes that are appropriate for the time. This soup is great in spring when asparagus is in season – April, May and June. But you can also prepare it outside of the asparagus season without them. Because you can use frozen broccoli and mushrooms to make it, you can actually make it year-round.

Since couscous likes to consume a lot of liquid – partly when cooking, partly when cooling – you can add more liquid. Especially if you’re making the soup for later, which we highly recommend as it’s warm, fragrant, filling and so good! With all the warm flavors, it fades and saturates beautifully.

The preparation is simple:

1. Make great base flavors first, so start the concoction with garlic and ginger. These two flavors never fail and any soup made with them is great.

2. Watch out for the protein so add mushrooms which, believe it or not, are great in a soup that isn’t necessarily a mushroom with lots of cream!

3. Add lots of vegetables. Broccoli and asparagus are healthy and good. As previously mentioned, add fresh or frozen spinach outside of the asparagus season.

4. Don’t forget about the carbs, so sprinkle some couscous into the soup, which cooks up really quickly. Use plain or whole wheat couscous.

5. If desired, flavor the soup with fresh mint, young onions, or any scent you have on hand. We recommend mint, parsley, even basil would be good.

Yes, this soup has it all!

First of all, some great spring summer soups:

Fantastic pumpkin cream soup

Creamy corn soup with potatoes and zucchini

Vegetable Shoulder Soup

Creamy vegan asparagus soup

Pappa al pomodoro: tomato soup with bread

All soups can be found under the soups label.

Have a good run!

Find even more excellent and healthy recipes at!


INGREDIENTS (for 2 people)

olive oil

1 teaspoon grated ginger

1 clove of garlic

100 g lumps

100 grams of broccoli

1 small bunch of asparagus

100 grams of couscous

1 young onion

1 liter vegetable soup base (or boiling water and vegetable stock cubes)




Heat a tablespoon of olive oil in the shrimp and sauté the grated clove of garlic and ginger over the heat very quickly – just a minute, no longer so the garlic doesn’t brown. Then add the mushrooms to the shrimp and cook until all the water is released and it boils.

Then add the chopped broccoli and soup base to the shrimp and cook until the liquid is simmering. Add the asparagus slices and couscous to the soup and cook for another five minutes.

Then taste the soup, pepper and salt if necessary. Arrange the soup on a plate, sprinkle with chopped spring onions and serve immediately.


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