Semolina Soup with Vegetables Recipe
Semolina soup with vegetables is a delicate, easily digestible dish that often appears in Polish homes as a lunch for children or for people who need gentle food. It is creamy without blending, and the fine semolina grains thicken the broth and give it a pleasant, velvety texture.
This soup is naturally creamy without blending and very gentle on the stomach, making it perfect for children and anyone needing light, comforting food.
Chef's tips
Add the semolina slowly while stirring constantly – this is the key to avoiding lumps and getting a smooth, velvety texture.
How to serve
Serve in warm bowls with extra chopped herbs on top and a side of crunchy bread or croutons.
Ingredients
- carrot medium - 2 piece
- parsley root small - 1 piece
- celeriac small piece, about 60 g - 0.25 piece
- leek (white part) or a small onion as a substitute - 0.5 piece
- butter for sautéing the vegetables - 20 g
- vegetable or chicken stock can be from a cube, but homemade will be tastier - 1.5 l
- semolina slightly heaped - 4 tablespoon
- parsley leaves finely chopped - 2 tablespoon
- salt and pepper to taste
Preparation
- Peel the carrot, parsley root and celeriac. Cut into small cubes or thin half-slices so they cook quickly.
- Clean the leek, cut it lengthwise, rinse thoroughly and slice into thin half-slices.
- In a large pot, melt the butter over medium heat. Add the carrot, parsley root, celeriac and leek. Fry for 5–7 minutes, stirring often, until the vegetables soften slightly and become fragrant, but do not brown.
- Pour in the stock, stir and bring to a boil. Reduce the heat and cook for 10–12 minutes, until the vegetables are tender.
- Slowly sprinkle the semolina into the soup in a thin stream, stirring constantly with a whisk or spoon to prevent lumps from forming.
- Cook the soup for another 5–7 minutes over low heat, stirring often, until the semolina swells and the soup thickens slightly.
- Season the soup with salt and pepper to taste. If you want a very mild flavor, use only a little pepper.
- Finally, add the chopped parsley leaves, stir and serve immediately.
Storage
Zupa z kaszą manną gęstnieje podczas stania. Przechowuj ją w lodówce do 2 dni. Podczas podgrzewania dolej trochę wody lub bulionu i dokładnie wymieszaj, aby uzyskać odpowiednią konsystencję. Nie mroź, bo kasza zmieni strukturę.
