Seven Vegetables Soup with Semolina Ronit Penso

Seven Vegetables Soup with Semolina

Seven Vegetables Soup with Semolina Ronit PensoMany times when the temperatures drop, a simple rustic soup is all that is needed to feel good. Here is a hearty and filling soup, that is loaded with vegetables and thickened with semolina. It is highly nutritious and just perfect for a cold day.

Unlike many vegetable soups recipe, where all the vegetables are added at once to the pot, here they are added one by one, and sauteed slowly before the liquids are added. This method of cooking extracts lots of flavor from the vegetables, therefore there is no real need to use a stock in the soup and the vegetables flavors’ shine through.
This cooking process may seem long and tedious, but in fact all that is needed is to keep an eye on the pot, stir the vegetables with each addition, and let the slow cooking do its thing. The result is a rich and flavorful soup, with different textures and colors.
I’m sure you’ll love this soup, once you’ll try it.

A few notes:
* The semolina adds a nice texture and thickens the broth a bit. Other grains, such as quick oatmeal or uncooked rice can be used instead.
* Berbere is an aromatic and spicy Ethiopian spice mix. It contains numerous spices, including cardamom, fenugreek, cloves, ginger and more. Even the small amount mentioned here adds lots of flavor. If you can’t find it locally, it is available online.
* To turn this soup into an even heartier dish, add proteins, such as meatballs, thinly sliced raw meat or chicken, or cooked beans, towards the end of the cooking.

Makes: 8
Prep time: 20 minutes
Cooking time: 45 minutes

Ingredients:
5-6 Tbs light olive oil
1 medium onion, cut into medium cubes
1 Tbs salt
½ tsp freshly ground black pepper
1 leek, white and light green part only, thinly sliced, well washed
2 celery stalks, thinly sliced
2 carrots, peeled and cut into small cubes
1 white zucchini, cut into small cubes
5-6 white button mushrooms, legs removed (keep for stock), sliced
1 cup roughly chopped fresh cauliflower
1 small sweet potato, peeled and cut into small cubes
2-3 bay leaves
1 tsp sweet paprika
½ tsp Berbere spice mix or Cayenne pepper (optional)
2 Tbs tomato paste
6 cups water
1/4 cup semolina

1. Mix 2 Tbs of the olive oil with the onion, salt and pepper in a large pot. Sautee over medium-high heat, mixing occasionally, for 2-3 minutes, until the onion is soft. Add the leeks, mix and continue sautéing for 2 minutes, until it is soft.
2. Lower the heat to medium. Continue adding one type of vegetable at a time, and the rest of the olive oil, mixing and sautéing for 2-3 minutes with each addition.
Seven Vegetables Soup with Semolina Ronit PensoSeven Vegetables Soup with Semolina Ronit Penso Seven Vegetables Soup with Semolina Ronit PensoSeven Vegetables Soup with Semolina Ronit Penso
3. Add the bay leaves, spices and tomato paste. Mix and sautee for 1-2 minutes. Add the water, mix again and bring to the boil. Taste and adjust seasoning if needed. Lower the heat to medium-low and cook for 10 minutes.
Seven Vegetables Soup with Semolina Ronit PensoP1170478
4. Add the semolina, mix well and cook for 15 minutes longer, or until the vegetables are soft but still keep their shape and the soup thickens a bit. Serve with fresh bread on the side.
3. Add the bay leaves, spices and stock and mix well. Taste and adjust seasoning. Bring to the boil. Lower the heat to medium-low and cook for 10 minutes.3. Add the bay leaves, spices and stock and mix well. Taste and adjust seasoning. Bring to the boil. Lower the heat to medium-low and cook for 10 minutes.3. Add the bay leaves, spices and stock and mix well. Taste and adjust seasoning. Bring to the boil. Lower the heat to medium-low and cook for 10 minutes.
3. Add the bay leaves, spices and stock and mix well. Taste and adjust seasoning. Bring to the boil. Lower the heat to medium-low and cook for 10 minutes.

58 thoughts on “Seven Vegetables Soup with Semolina

  1. judilyn says:

    And what soup is not enriched with a generous sprinkling of freshly-grated asiago cheese!

    And speaking of cardamom . . . I have recently invested in a small bottle of same, but find the odor from the jar (recently acquired directly from Penzey’s, so probably not “off”) to be that of a spicy, fragrant soap, thus I have hesitated to add it to anything edible as of now.

    Suggestions welcomed.

    Virtual hugs,

    Judie

    Liked by 1 person

  2. Life Diet Health says:

    Such a delicious looking and nutritious soup :) I would probably add some chick peas or cannellini beans (for added vegan protein) and the boys would love the addition of mini meatballs. Thanks so much for sharing :) I’m thinking dinner tonight! :D

    Liked by 1 person

  3. marymtf says:

    My mother makes the best soups. They are totally amazing and are never the same because she works with what she’s got. She uses quick oats to thicken the soup, but I don’t think she read about it anywhere. That’s a lovely recipe you have, Ronit. I may make it and amaze my mother. As soon as I find the Berbere :)

    Liked by 1 person

  4. ChgoJohn says:

    Oh, yum! This is just what the doctor orders when there’s snow falling outside the windows — like tonight! I agree,Ronit, that taking a few minutes to sauté the vegetables — and the proteins — before adding the liquids produces a more flavorful pot of soup. It adds color, too. I’ve not see Berbere nor have I ever added semolina to a soup. Cannot wait to try both! Thanks for sharing another of your wonderful recipes.

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you John! :)
      I hope the weather at your place is not too bad, but indeed a good soup is the ultimate comfort food for a cold day.

      I’m usually not into spice mixes, but Berbere is one of the exceptions. I highly recommend giving it a try.

      Semolina adds a unique texture to such soups. I’m quite sure you’ll enjoy it once you’ll try it. :)

      Liked by 1 person

  5. Sheryl says:

    This soup looks perfect for a brisk late winter day. The combination of vegetables in this soup sound wonderful. The addition of leeks, white zucchini, sweet potato, and cauliflower add interest to an old favorite.

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you Sheryl. I’m glad to hear you liked the recipe. It in indeed a perfect soup for a cold day. With such soups, I usually try to add as much variety of vegetables as I can. It makes it both healthier and tastier. :)

      Like

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