Moroccan Semolina Soup with Milk, Anise Seeds, and Honey

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This simple Moroccan soup is easy to prepare and can be served in the evening or as a breakfast porridge. Serve warm, garnished with cinnamon, with honey for sweetening on the side.

Moroccan Semolina Soup with Milk, Anise Seeds, and Honey
2
2
Prep Time:
10 mins
Cook Time:
15 mins
Total Time:
25 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 4 cups water

  • ¾ cup coarse semolina flour

  • 1 ¼ teaspoons salt, or to taste

  • 3 cups milk

  • 2 tablespoons butter

  • 1 teaspoon anise seed, or more to taste

Directions

  1. Bring water to a boil in a saucepan and stir in semolina and salt. Simmer gently, stirring frequently, until semolina is tender and mixture is very thick, 10 to 15 minutes. Stir in milk, butter, and anise seed; simmer until soup reaches desired consistency, 5 to 10 minutes.

  2. Stir milk, butter, and anise seed into soup; simmer until soup reaches desired consistency, 5 to 10 minutes.

Cook's Notes:

You can substitute fennel seeds for anise seeds if desired.

The soup will thicken as it cools. Stir in additional water to thin the soup when reheating.

Nutrition Facts (per serving)

144 Calories
9g Fat
9g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 144
% Daily Value *
Total Fat 9g 12%
Saturated Fat 6g 30%
Cholesterol 30mg 10%
Sodium 850mg 37%
Total Carbohydrate 9g 3%
Dietary Fiber 0g 0%
Total Sugars 9g
Protein 6g
Vitamin C 1mg 3%
Calcium 227mg 17%
Iron 0mg 2%
Potassium 286mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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