Couscous, Kale & Egg Soup

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Couscous, Kale & Egg Soup

Literally this is my go-to dinner all the time! I seriously love soup and cook it a lot! It’s such a basic soup but don’t let that fool you! It’s rich, savory, and perfect for a lighter comfort food. The eggs added in create long ribbon-like strings that almost remind me of a noodle while providing added protein to the dish. I love me some spice and this dish has a really nice kick to it but feel free to add less or more depending on your preference.
Servings 4
Prep Time 5 mins
Cook Time 5 mins

Equipment

  • 6 Quart Pot
  • Whisk

Ingredients

  • 2 quarts chicken broth
  • 2 cups kale removed from stems and chopped
  • 4 eggs beaten
  • 1 cup israeli pearl couscous
  • 1 tsp  red pepper flakes
  • 1/4 tsp garlic powder
  • 1/4 tsp dried dill
  • 1 tbsp butter
  • 1 tsp salt

Instructions

  • In a large saucepan, combine the chicken broth, red pepper flakes, garlic powder, dill and salt.
  • Bring to a boil. Once boiling stir the soup in one direction in a circle and gently pour in the beaten eggs while continuing to stir.
  • Turn down heat to medium-low and add in israeli couscous, kale and butter. Cook until for 5 minutes or until couscous is tender. Enjoy with saltine crackers or a nice slice of crusty bread.
    close up couscous kale egg soup
Author: Ashley Zezza
Cost: $10
Course: Dinner, lunch, Soup
Cuisine: American
Keyword: cheap soup, college food, easy soup, egg soup, healthy soup, kale soup

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @zezza_cooks on Instagram and hashtag it #zezzacooks.

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