Semolina And Veggie Soup

1. 1

   Bring the water and chicken bouillons to a boil in a large stockpot.

2. 2

   Add leeks and carrot and cook for 10 minutes.

3. 3

   Sprinkle semolina while constantly stirring and cook for one minute.

4. 4

   Finally add butternut squash and cook on low heat for 30 minutes.

5. 5

   Serve on 4 individual bowls; add cubed cheese on the center of each bowl and sprinkle with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.