Semolina and Veggie Soup

"I got this recipe from a Knorr bouillon box. It is very simple but it taste great. My daughter loves it. Perfect when she gets back from skiing all day and she is purple from the cold."
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Ready In:




  • Bring the water and chicken bouillons to a boil in a large stockpot.
  • Add leeks and carrot and cook for 10 minutes.
  • Sprinkle semolina while constantly stirring and cook for one minute.
  • Finally add butternut squash and cook on low heat for 30 minutes.
  • Serve on 4 individual bowls; add cubed cheese on the center of each bowl and sprinkle with parsley.

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I'm lucky to have had two amazing grandmothers with a passion for cooking.My Nona was from the north of Italy and Lolo was from Spain. Lolo used to make pickle fish. You would think that is a kids worst nightmare, but it was fabulous. I would kill for that recipe.My mother was also a wonderful cook. I grew up eating the most amazing food; her lasagna and Bolognese sauce are out of this world. I am originally from Argentina and living in Colorado for the past 25 years. As you can imagine, I love to cook, eat and entertain. I read cookbooks like novels. There is nothing that I enjoy more than traveling. I love the challenge of a new culture and a foreign language. Of course all my traveling is culinary oriented. Eventually I would love to move to Italy. Italians, in my opinion, have the perfect life style; Hard work in the morning, good food for lunch, nice siesta and out for a "giro" (go for a round) in the afternoons to visit with your friends over a cup of coffee. My daughter is a great baker; she has a natural talent for it. We can make the exact same recipe and hers ALWAYS tastes much better. My favorite products are seasonal, organic and fresh; I stay away from cans and pre-mixed stuff. I'm a proud member of the Slow Food movement.
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