Semolina And Veggie Soup Recipes

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MOROCCAN SEMOLINA SOUP WITH MILK, ANISE SEEDS, AND HONEY



Moroccan Semolina Soup with Milk, Anise Seeds, and Honey image

This simple Moroccan soup is easy to prepare and can be served in the evening or as a breakfast porridge. Serve warm, garnished with cinnamon, with honey for sweetening on the side.

Provided by Wendy E. Boles

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 6

4 cups water
¾ cup coarse semolina flour
1 ¼ teaspoons salt, or to taste
3 cups milk
2 tablespoons butter
1 teaspoon anise seed, or more to taste

Steps:

  • Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.
  • Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.

Nutrition Facts : Calories 144.2 calories, Carbohydrate 8.8 g, Cholesterol 29.9 mg, Fat 9.4 g, Fiber 0.1 g, Protein 6.2 g, SaturatedFat 6 g, Sodium 849.8 mg, Sugar 8.6 g

SEMOLINA AND VEGGIE SOUP



Semolina and Veggie Soup image

I got this recipe from a Knorr bouillon box. It is very simple but it taste great. My daughter loves it. Perfect when she gets back from skiing all day and she is purple from the cold.

Provided by MsPia

Categories     Low Protein

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 1/4 cups water
2 chicken bouillon cubes
2 leeks, white part only, thinly sliced
2 carrots, thinly sliced
4 tablespoons semolina (Malt-o-meal)
1 cup butternut squash, shredded
4 teaspoons parsley, chopped
4 ounces Fontina cheese, cubed

Steps:

  • Bring the water and chicken bouillons to a boil in a large stockpot.
  • Add leeks and carrot and cook for 10 minutes.
  • Sprinkle semolina while constantly stirring and cook for one minute.
  • Finally add butternut squash and cook on low heat for 30 minutes.
  • Serve on 4 individual bowls; add cubed cheese on the center of each bowl and sprinkle with parsley.

Nutrition Facts : Calories 209.1, Fat 9.5, SaturatedFat 5.6, Cholesterol 33.1, Sodium 635.7, Carbohydrate 21.8, Fiber 2.8, Sugar 4.7, Protein 10.2

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