This is a vegan version of a Moroccan soup, ideal for the first cold days…
The name of this dish is Belboula.

(serves 2)
125 gr of barley semolina (commonly found in Asian groceries)
about 1/2 liter of water
1/2 onion
1 cup soy milk (unflavoured)
dried oregano

Sauté the onion in a little oil until it gets golden, in a large saucepan; separately, boil the water with a little bit of salt. Once the onion is golden, add the boiling water and barley semolina, stirring gently to aoid lumps. Simmer for about 15 minutes (should it become too thick, add more water). Then, add the soy milk and oregano, and simmer a few minutes longer. Serve with a drizzle of olive oil.
In the original recipe only the oregano is used, but I like to add a little thyme and marjoram, as it’s a nice contrast between the sweetness of the milk and the aroma of herbs! Buon appetito!

Chef: Federica T. from VeganBlog

  1. ascanio 12 October 2010 at 16:09

    I like it! My girlfriend and me do like ethinc food, and as you said, now that the autumn is coming, a nice hot soup is what we need at the end of a day.

  2. Cassandra78 12 October 2010 at 16:18

    This is interesting, I didn’t even know the moroccan original recipe

  3. EleonoraNW3 13 October 2010 at 13:11

    Maybe barley semolina wouldn’t be that easy to find, never saw it…but actually, never searched for as well. I’ll try anyway, it’s worthwile as this creamy soup lloks delicious

  4. Lisa 13 October 2010 at 13:59

    Great! 🙂

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