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Vegetable minestrone with pearl couscous

I met Clara 3 years ago when our little girls had a play date together. We chatted over tea and discovered that we had alot of joined passions. This play date changed both of our careers as we went on to write a children’s cookbook called “The Rosy Cheeked Kids”.

I love Clara’s blog called Chili and Clay where she shares her passion for both things she loves: Clay and cooking. Clara has been so inspiring in her cooking and I am lucky I get to share her recipes on my blog and website.

This is a favorite soup of mine

Vegetable minestrone with pearl couscous

1 tablespoon grape seed oil

1 large onion, finely chopped

3 garlic cloves, crushed

1 celery stick, finely chopped

3 carrots, peeled and diced

2 cups cauliflower florets, finely chopped

2 large tomatoes, chopped

5 springs thyme

1 tablespoon tomato paste

1 ½ cups whole meal pearl couscous (giant couscous), or plain couscous, or quinoa, or pasta

10 cups water

2 cubes vegetable stock (MSG free)

1 cup sliced button or brown mushrooms

3 small zucchini, diced

Sea salt and cracked black pepper

Grated Parmesan cheese, to serve

Drizzle extra virgin olive oil, to serve

Heat oil in a large casserole pan over medium heat. Add onion and garlic and cook for 5-6 minutes or until onion is soft. Stir in celery, carrots, cauliflower, tomatoes, thyme, tomato paste, couscous, water and stock cubes. Bring to the boil, partially cover and simmer for 10-15 minutes, or until vegetables are soft. Add mushroom and zucchini and cook for a further 2-3 minutes or until just tender. Season with salt and pepper to taste. To serve, drizzle with olive oil and sprinkle with parmesan cheese.

Serves 10-12


To follow Clara on social media or visit her Blog:



Karin On Instagram