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Couscous vegetable soup in the Cookeo pot: carrots, tomatoes, bell pepper, cauliflower and chickpeas

Couscous soup with fresh vegetables in the Cookeo

Appetizers

A couscous vegetable soup with chickpeas and warm spices, ready in 35 minutes in the Cookeo: comforting, vegetarian and very budget-friendly.

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By · · updated on · ★★★☆☆ (2 ratings)

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This couscous vegetable soup has everything we love about homemade couscous — carrots, zucchini, turnip, bell pepper, tomatoes and chickpeas seasoned with spices — served in a big bowl of steaming soup. In the Cookeo, pressure cooking takes just ten minutes: the vegetables stay in tender chunks and the broth soaks up all their flavor.

It’s the perfect recipe for clearing out the vegetable drawer: cauliflower, Brussels sprouts or celery fit right in too. Meat-free, high in fiber and very inexpensive, it’s easy to make in a big batch and tastes even better reheated the next day.

Ingredients and directions

  • Prep time20 min
  • Cook time15 min
  • Total35 min
  • DifficultyEasy
  • CostBudget
  • Calories150 kcal/serving
  • Cooking methodPressure cooking (Cookeo)
  • Estimated cost$10.03 $1.67 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian
  • Vegan
  • Low fat
  • Low calorie

Ingredients

6 bowls
  • $0.21
  • $0.77
  • $1.59
  • $3.35
  • $0.34
  • $0.59
  • $1.07
  • $1.39
  • $0.00
  • $0.16
  • $0.34
  • $0.18
  • $0.04

Prices from US supermarkets for 8 of 13 ingredients; Belgian prices for the rest.

Directions

  1. Peel and chop the onion, carrots, turnip, zucchini, bell pepper and tomatoes into chunks; break the cauliflower into small florets and halve the Brussels sprouts. ≈ 8 min
  2. Rinse and drain the chickpeas. ≈ 2 min
  3. Set the Cookeo to Brown mode with the olive oil and sauté the onion for 3 minutes.
  4. Add the couscous spices and tomato paste, then stir for 1 minute to toast the spices.
  5. Add all the vegetables, the chickpeas, the water and the crumbled bouillon cube, season lightly with salt and add pepper.
  6. Close the lid and pressure cook for 10 minutes.
  7. Release the steam, open, taste and adjust the seasoning before serving piping hot.

The bill

Couscous soup with fresh vegetables in the Cookeo

  • 1 onion$0.21
  • 2 carrots$0.77
  • 1 red bell pepper$1.59
  • 2 tomatoes$3.35
  • 1 turnip or 1 potato$0.34
  • 150 g cauliflower$0.59
  • 150 g Brussels sprouts$1.07
  • 1 can chickpeas (400 g)$1.39
  • 1.5 l water$0.00
  • 1 tbsp tomato paste$0.16
  • 2 tsp couscous spice blend (ras el hanout)$0.34
  • 1 tbsp olive oil$0.18
  • Salt and pepper$0.04

Total$10.03

that's $1.67 per person

Estimated price; varies by store.

Equipment

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Nutrition per 1 bowl (350 g)

Calories150 kcal
Fat3.5 g
Saturated fat0.5 g
Carbohydrates22 g
Sugars7 g
Fiber7 g
Protein6.5 g
Salt1 g

Before you start

Ingredients

  • 1 onion
  • 2 carrots
  • 1 zucchini
  • 1 red bell pepper
  • 2 tomatoes
  • 1 turnip or 1 potato
  • 150 g cauliflower
  • 150 g Brussels sprouts
  • 1 can chickpeas (400 g)
  • 1.5 l water
  • 1 vegetable bouillon cube
  • 1 tbsp tomato paste
  • 2 tsp couscous spice blend (ras el hanout)
  • 1 tbsp olive oil
  • Salt and pepper

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Rate this recipe 3.0 out of 5 · 2 ratings

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