Moroccan Semolina Soup With Veggies Is Perfect Right Now!
Introducing semolina porridge, a simply delicious, quick to whip up, and somewhat exotic soup that is a bare pantry kind of recipe to boot! And dear readers, my version is Moroccan, (well, at least is was, until I decided to add some veggies to the basic recipe……) though I’m thinking other Meditteranean and North African cuisines may have something similar. I love soup of all kinds, though many soups really do need a few good hours on the stove to really taste their best. So soup may not be thought of as the kind of dish to whip up on a whim, but semolina porridge is indeed! Assuming you’ve got a bag of semolina, some garlic, a bit of fresh cilantro and some olive oil (which actually I realized I omitted today when I made this recipe, and no one noticed) you are good to go. And when you produce this thick belly warming soup for your friends or family, you are going to feel pretty darn proud of yourself, promise! And if my quite particular family loves this recipe, I think yours will too? Okay, lets get cooking……
You’ll Need:
- semolina (a 1 kilo bag goes a long way as the recipe only calls for 1 1/2 cups to 12 cups of water)
- fresh garlic
- tumeric
- fresh cilantro
- olive oil
- a mix of root vegetables like carrots, celery, fennel, kohlrabi
- salt and pepper to taste
How To: Follow the instructions for preparing semolina porridge here. Additionally, when you add the garlic and other ingredients to the water also add the veggies. You won’t want big pieces of vegetable in a thick soup, so chop everything on the very small side.
I tried this with peas, but I would not recommend peas, it was a rather strange sensation to find a pea amid the porridge for some reason. Also, do add salt and pepper to taste, and you will need more salt that usual as the porridge really soaks it up.
If your porridge is too thick simply add some more water, which you will also need to do when reheating the soup. Enjoy and here’s to eating bowls of semolina soup with loved ones!
