John Myers
Soups & Stews: Semolina Soup with Roasted Amaranth
The perfect soups & stews: semolina soup with roasted amaranth recipe with a picture and simple step-by-step instructions.
- 1 size Chopped onion
- 1 tbsp Mild coconut fat
- 2 Cup Durum wheat semolina
- 1 liter Homemade vegetable broth
- 1 Cup Roasted amaranth
- 1 Cup Ground pepper
- 1 Cup Chopped parsley
- Leave the chopped onion in the coconut oil, add the semolina and let it sweat out a little.
- The whole thing is now infused with the vegetable stock, the roasted amaranth is added and everything should now be brought to a boil and simmer gently for about 10 minutes to cook.
- Since the vegetable broth is very strong (I cooked this in the morning, I needed it in the evening) I don’t have to season it a lot, some freshly ground pepper rounds off the taste.
- Now fill the soup into cups and serve with freshly chopped parsley.
- There was also homemade bread as a starter for a veggie evening with friends and the soup was a hit 🙂
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