Fall Comfort Soup

This warming soup is a perfect fall vegetable catch-all. Add in seasonal or your favorite vegetables to subtly change the flavor profile. We’ve also added leftover couscous for a little extra fiber!

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Ready in 30 minutes (including prep)

Serves 2-3 Purposeful Portions*

*Purposeful Portions consist of ¼ portion of protein source, compared to ½ portion of fruit and vegetable sources and ¼ portion of carb or grain sources OR 1 ½ cups of soup, stew, or other liquid-based dishes.

Ingredients

• ½ pound Brussel Sprouts, halved

• 1 small Butternut or Acorn Squash, diced

• ½ cup or can of Diced Tomatoes (We prefer the roasted ones)

• 2 cups Vegetable Broth

• 2 Cups Water (Or more if needed)

• ½ to 1 cup of cooked Pearl Couscous

• 1 Yellow Bell Pepper, diced

• ½ Onion or 1 whole Shallot, diced

• 1 clove of Garlic, minced

• 1 ½ teaspoons of dried Rosemary, Thyme, and Oregano

• 1 teaspoon Paprika and Cumin

• Optional: Pinch of Red Chili Flakes or Cayenne Pepper for spice

• Salt and pepper to taste

• Avocado or olive oil for drizzling

Preparation

1. Heat dutch oven on medium heat and drizzle with olive oil

2. Add Brussel Sprouts, Squash, Bell Pepper, Onion, Garlic, and Salt and Pepper, sauteing for 5-7 minutes

3. Add in Spices and Tomatoes, sauteing until fragrant for 2 minutes

4. Add in Broth and Water and let simmer for 15 minutes or until Brussel Sprouts are fork-tender.

5. Adjust Spices or seasoning if needed and add in cooked Couscous and simmer for another 2-3 minutes before serving.