Many 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.
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.
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.
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
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Asiago or Parmesan are perfect on top. )
As for the cardamom, I’ve never encountered such a problem. Guess you’ll have to risk it and use it at least once to see if it’s still the same after cooking or baking…
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Maybe it’s my sniffer, combined with inexperience.
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I now remember I read somewhere that some people find cilantro “soapy”, while others just adore it (myself included). So it could be a similar experience.
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I really love soups and this is very healthy .
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Thank you Isabella, I’m glad you liked it. 🙂
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Love the idea of adding semolina to soup! Must add some body and substance. Thanks for sharing:)
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Thank you Sangeeta, I’m glad you liked the idea. The semolina gives the soup a very nice texture. I highly recommend it. 🙂
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Will try it out for sure:)
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I’ll be happy to hear your comments. 🙂
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Looks colorful! Interesting choice to add semolina.
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Thank you! I find the semolina adds an interesting texture to the soup without making it too heavy. I highly recommend trying it. 🙂
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Will do.. I might try this recipe 🙂
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Looks delicious and color is fabulous! I would go with meatballs for sure 🙂
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Thank you Tony! I’m sure your added meatballs will be a wonderful addition! 🙂
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I didn’t know semolina could be used as a thickener…thanks for the education! Looks like a hearty and satisfying soup…and healthy too! Yummy!
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Thank you Nancy! Glad you liked the recipe.
Semolina works very nice here, as it is not too heavy and adds a nice texture to the soup. I highly recommend trying it. 🙂
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Wonderful! I keep berbere paste in my freezer (I make it) and I’ve only used it in Ethiopian dish, never in a soup. Great idea!
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Thank you Mimi. I’m glad to find another Berbere fan. 🙂 I use it in certain soups, stews and chicken dishes. A little goes a long way…
If interested, check this recipe for chicken wings that uses Berbere:
https://ronitpenso.wordpress.com/2014/05/11/sweet-and-spicy-oven-roasted-chicken-wings/
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Is sautéing the veggies one at a time similar to ratatouille ? I had followed a recipe for ratatouille some time back , it had called for this procedure ! I love your addition of semolina to the soup . Looks very comforting and hearty 🙂
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Thank you Freda, I’m glad you liked the soup. 🙂 It is based on the same principle of extracting the flavor of the vegetables. The difference is that in ratatouille each vegetable is cooked separately and here they are added to the same pot.
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Oh ok ! Thanks Ronit:)
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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! 😀
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Thank you! I’m glad you liked the soup. It is indeed nutritious and adding proteins would definitely make it more so. 🙂
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Love all the veggies in your soup Ronit, this looks so good. I love the addition of semolina. I often make semolina soup but without veggies only with the addition of garlic. Next time I will try your yummy recipe! 🙂
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Thank you Linda. I’m glad you liked the soup. I love semolina in soups and have your semolina soup on my “to try list”, which is so long by now… I hope to try when it’s still cold enough for it. 🙂
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OOOOOH I love semoline but it’s been years since I ate it!!! Good soup!!
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Thank you, I’m glad to hear. I use semolina often and love its texture in soups and baking as well. Worth trying. 🙂
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Looks great! I love zuccinni!
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Thank you Kendall! Me too! 🙂
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Welcome!
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Great looking soup – just the way I like it with lots of veggies 🙂
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Thank you Judi! I’m glad to hear. I find such soups just perfect for the winter. 🙂
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Love the soup with semolina Ronit. My mom uses it to thicken her soups all the time.
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Thank you Nandini. I’m glad to find another semolina fan! 🙂
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Didn’t know semolina could be added as a thickner to the soup!
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It gives a very nice texture. I highly recommend trying it. 🙂
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I love cooking with semolina… especially puddings….
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Yes, semolina pudding is wonderful. Here it gives a nice texture to the soup. 🙂
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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 🙂
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Thank you Mary. I’m glad you liked the recipe.
Like with your mother, my soups don’t always come out the same, but with this one I liked the result so much that I’ve decided it was worth it to write it down. 🙂
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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.
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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. 🙂
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My family loves soups! I must say that I have never added semolina to the broth…will have to give it a try. Sounds delicious.
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Thank you Marisa. I’m glad you liked the recipe. I love the texture the semolina adds. I highly recommend trying it. 🙂
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I would like this soup, and I would like it now please. 😉 Beautiful!
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Thank you Angie, for such a nice compliment! 🙂
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Love all the veggies in here! I’m sure the flavor you extract is so rich and aromatic. What a delicious meal 🙂
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Thank you Mary, I’m glad you liked the recipe. The flavor is indeed rich and aromatic. Well worth trying. 🙂
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What a wonderful, heart-warming soup
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Thank you Philip, I’m glad you liked it. It was indeed the perfect dish to have on a cold day. 🙂
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I am all for people eating more veggies. This soup looks so full of health.
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You’re so right. Vegetables are so important, and so very tasty! I’m glad you liked the soup. 🙂
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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.
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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. 🙂
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