Moroccan Semolina Soup With Saffron And Anise Recipe

Recipe By Slurrp

Moroccan Semolina Soup with Saffron and Anise is a flavorful and comforting dish that is popular in Moroccan cuisine. This soup is made with semolina, saffron, anise, and a variety of vegetables and spices. The saffron adds a beautiful golden color and a subtle floral flavor, while the anise gives it a hint of licorice. It is a hearty and filling soup that is perfect for cold winter days.

4.2
29 Rating -
Rate
Vegdiet
40minstotal
5minsPrep
35minsCook
40m.total
5m.Prep
35m.Cook
Moroccan Semolina Soup With Saffron And Anise
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ingredients serve

Ingredients for Moroccan Semolina Soup With Saffron And Anise Recipe

  • 1/2 tablespoon Olive Oil
  • 1/4 Onion, Diced
  • 1/2 Carrots, Diced
  • 1/2 Celery Stalks, Diced
  • 3/4 cloves Cloves Garlic, Minced
  • 0.13 teaspoon Saffron Threads
  • 1/4 teaspoon Anise Seeds
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Ground Coriander
  • 0.13 teaspoon Ground Turmeric
  • 1 cup Vegetable Broth
  • 1/4 can Diced Tomatoes
  • 1/4 can Chickpeas, Drained And Rinsed
  • 0.13 cup Semolina
  • As required Salt And Pepper To Taste
  • as per your need Fresh Herbs For Garnish

Directions: Moroccan Semolina Soup With Saffron And Anise Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery and cook until softened.
  • STEP 2.Add garlic, saffron, anise seeds, and spices. Cook for another minute until fragrant.
  • STEP 3.Add vegetable broth, diced tomatoes, and chickpeas. Bring to a boil, then reduce heat and simmer for 15 minutes.
  • STEP 4.Stir in the semolina and cook for an additional 5 minutes until the soup thickens.
  • STEP 5.Season with salt and pepper to taste. Serve hot and garnish with fresh herbs if desired.

Cooking Tips

  • To enhance the flavor, toast the anise seeds in a dry skillet for a few minutes before adding them to the soup.
  • If you prefer a smoother texture, you can blend the soup using an immersion blender or a regular blender.
  • This soup can be stored in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave before serving.

Storage and Serving

  • Store the soup in an airtight container in the refrigerator.
  • Serve the soup hot with crusty bread on the side for a complete meal.
  • Garnish with fresh herbs like cilantro or parsley for added freshness.
Nutrition
value
147
calories per serving
< 1 g Fat5 g Protein28 g Carbs5 g FiberOther

Current Totals

  • Fat
    < 1g
  • Protein
    5g
  • Carbs
    28g
  • Fiber
    5g

MacroNutrients

  • Carbs
    28g
  • Protein
    5g
  • Fiber
    5g

Fats

  • Fat
    < 1g

Vitamins & Minerals

  • Calcium
    26mg
  • Iron
    2mg
  • Vitamin A
    4mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    14mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    27mg
  • Manganese
    2mg
  • Phosphorus
    62mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp