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.