Home Made Sweet Potato Couscous Soup Recipe…
Couscous is actually a pasta and not a whole grain. It’s not as rich in vitamins and minerals as some whole grains such as quinoa but it’s a decent source of thiamine and niacin – and an excellent source of the antioxidant mineral selenium. On the plus side, it is fat-free and a decent source of protein.
Sweet potato is rich in Vitamin A (betacarotene) and Vitamin C. Both Vitamins A and C are powerful antioxidants that work in the body to remove free radicals, this free radicals are chemicals that damage cells. Sweet potato is good for stomach ulcers and inflamed conditions of the colon and it is beneficial for low blood pressure.
- 1 Cup of Cooked Tomato Couscous
- 1 Sweet Potato (cubed)
- 1 Carrot (cubed)
- 1 Golden Beet (peeled and cubed)
- 1 Clove of Garlic (minced)
- 1 Scallion (chopped)
- 1 Celery stick (chopped)
- 1 teaspoon of Fresh Basil (chopped)
- 2 tablespoons Nama Shoyu (soy sauce)
- 1/2 teaspoon of Hawaiian Sea Salt
- 1/2 teaspoon of cumin powder
- 1/2 teaspoon of curry powder
- 1 bay leaf
- Black Pepper
- Fill 1/2 of a large pot with water and bring to a boil
- Add the sweet potato, Golden beets and carrots and boil for about 15 minutes
- Add the celery, garlic, scallions, fresh basil, bay leaf, curry power, cumin powder, nama shoyu, sea salt and pepper. Mix well and boil for 5 more minutes.
- Add the tomato couscous and keep cooking the soup for another 10 minutes.
- Taste and test to make sure it’s tasty enough and that the Sweet Potato, Beets and Carrots are soft enough. If you need more salt, just add a little more.