Semolina Soup with Vegetables

by Editorial Staff

Summary

Prep Time	25 mins
Total Time	25 mins
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

First peel or clean the carrots and celery and slice them finely, cut the leek into small strips. Then heat the oil in the pan and add the vegetables and roast them lightly and add the semolina (amount depending on whether you want the soup to be thinner or thicker) and roast. Pour approx. 3/4 l of water and season with vegetable stock, salt and pepper. Simmer everything on a low heat until the vegetables are soft.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.