This authentic Moroccan Semolina Soup, also known as Hssoua, is a beautifully warm and comforting dish. Made with fine semolina, aromatic herbs, and a blend of traditional spices, it creates a lightly thickened, savory soup that’s both nourishing and delicious. It’s an incredibly simple recipe that comes together in under 30 minutes, perfect for a light meal, a hearty starter, or a restorative breakfast.
In the heart of Moroccan cuisine, soups like Hssoua are more than just an appetizer; they are a central part of the meal, embodying warmth, tradition, and practicality. These soups are often built from simple, everyday ingredients you probably already have in your pantry, yet they transform into something truly special and complete. They are the epitome of comfort food, often enjoyed during the cooler months or for Iftar during Ramadan.
This savory semolina soup is a perfect illustration of that culinary philosophy. It’s a fast and flavorful dish that relies on pantry staples like semolina, chickpeas, and dried herbs. A vibrant finish of fresh parsley and cilantro is added at the end, lifting the savory flavors and preventing the soup from feeling too heavy. While it’s commonly served as part of a larger spread of Moroccan dishes, Hssoua is substantial enough to stand on its own as a light lunch or dinner, especially when enriched with some shredded chicken to make it even more filling.
Table of Contents
- A Tale of Two Soups: Savory vs. Sweet Hssoua
- Ingredient Notes and Substitutions
- How to Make Moroccan Semolina Soup
- Recommended Kitchen Tools
- Storage and Reheating Instructions
- Frequently Asked Questions
- Moroccan Semolina Soup (Hssoua) Recipe
If you’re a fan of soulful, easy-to-make soups and have enjoyed recipes like my classic Moroccan Harira Lentil Soup, this semolina soup is another fantastic recipe to add to your repertoire. It offers a unique texture and flavor profile that will surely spice up your weekly meal plan with minimal effort.
Expert Tip
A Tale of Two Soups: Savory vs. Sweet Hssoua
This recipe focuses on the savory version of Hssoua, but a sweet variation is also popular, especially for breakfast. To make a sweet semolina soup, simply omit the cayenne pepper and chicken. Instead, add 2 teaspoons of ground anise or fennel seed for a lovely, aromatic flavor. For the liquid base, replace the 6 cups of chicken stock with a mixture of 5 cups of water and 1 cup of whole milk for a creamier, richer result.
Ingredient Notes and Substitutions
(Be sure to check the recipe card at the bottom for a full list of ingredients and precise quantities)
- Semolina: This is the star of our soup. Semolina is a coarse flour made from durum wheat. For this recipe, fine semolina is highly recommended as it creates the smoothest, most velvety texture. It acts as the primary thickening agent for the broth.
- Chicken Stock or Water: A quality chicken stock will build a deep, savory flavor foundation. You can use homemade or store-bought. For a vegetarian version, a flavorful vegetable stock works perfectly. As mentioned, a mix of water and milk can be used for a sweet variant.
- Dried Fenugreek Leaves: Known as ‘methi,’ these leaves add a distinct, slightly bitter, and earthy maple-like note that is characteristic of many North African and Middle Eastern dishes. If you can’t find them, you can omit them, but they do add a layer of authenticity.
- Fresh Herbs: A generous amount of fresh parsley and cilantro brings a burst of freshness and color that beautifully contrasts the earthy spices. I also like to use dried mint, which contributes a cool, subtle undertone.
- Turmeric: This powerful spice is essential for giving the soup its beautiful golden hue and a warm, peppery flavor. Its subtle, curry-like aroma complements the other Moroccan spices perfectly.
- Chickpeas: Canned chickpeas are a convenient way to add texture, protein, and fiber, making the soup more substantial. You don’t need to drain the liquid (aquafaba), as it can help to thicken the soup slightly.
- Rotisserie Chicken (Optional): For a quick protein boost that turns this soup into a complete meal, adding diced rotisserie chicken is an excellent shortcut. Leftover shredded chicken or even turkey would also work well.
How to Make Moroccan Semolina Soup
- Coat the Semolina. In a small bowl, thoroughly mix the fine semolina with olive oil. This simple step is crucial; it separates the grains and prevents them from clumping together when added to the hot liquid, ensuring a smooth soup.
- Bring the Liquid to a Boil. Pour the chicken stock or water into a large soup pot or Dutch oven and bring it to a rolling boil over high heat.
- Whisk in the Semolina. Before adding the semolina paste to the pot, temper it by whisking in a ladleful of the hot stock. Then, while whisking the boiling stock continuously, slowly pour the loosened semolina mixture in a steady stream. Continue to whisk vigorously for 2-3 minutes to prevent any lumps from forming.
- Cook and Thicken. Reduce the heat to medium-low. The soup will begin to thicken as it simmers. Continue to stir or whisk occasionally for another few minutes.
- Add Flavorings. Stir in the minced garlic, chopped fresh herbs (parsley and cilantro), all the spices, the entire can of chickpeas (with liquid), and the diced chicken, if using.
- Simmer to Finish. Stir everything together well, cover the pot, and let the soup simmer gently on low heat for an additional 10 minutes. This allows all the beautiful flavors to meld together. Serve hot.
Recommended Kitchen Tools
- Large Soup Pot or Dutch Oven: A heavy-bottomed pot provides ample space and ensures even, consistent heat distribution, which is key for a soup like this.
- Wire Whisk: This is your most important tool for achieving a silky, lump-free texture when incorporating the semolina.
- Cutting Board and Sharp Knife: Essential for efficiently prepping the fresh herbs and mincing the garlic.
- Ladle: A good ladle is necessary for easy and mess-free serving.
Storage and Reheating Instructions
Store any leftover semolina soup in an airtight container in the refrigerator. It will keep well for up to 3 days. Be aware that the soup will continue to thicken significantly as it cools and sits.
To reheat, transfer the soup to a saucepan and warm it gently over medium-low heat. You will likely need to add a splash of water, milk, or chicken stock to thin it back to your desired consistency. Stir frequently to ensure it heats evenly and remains smooth. Alternatively, you can microwave individual portions in 60-second intervals, stirring between each, until heated through.
I do not recommend freezing this Hssoua recipe. The texture of the semolina can become unpleasantly grainy and separate upon thawing. It’s best enjoyed fresh or within a few days of making it!
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Frequently Asked Questions
The most critical step is to coat the dry semolina in olive oil first. This creates a barrier around each grain, preventing them from sticking together. Secondly, slowly streaming the oil-coated semolina into the boiling liquid while whisking vigorously is essential. This method ensures the grains disperse evenly before they have a chance to form clumps, resulting in a perfectly smooth soup.
You need to whisk continuously for the first 2-3 minutes when you add the semolina to the pot. After that initial period, you only need to stir it regularly as it simmers. This occasional stirring will prevent the semolina from settling and sticking to the bottom of the pot and will help maintain its smooth, creamy texture.
Absolutely! This soup is very forgiving. If your Hssoua becomes thicker than you’d like, simply stir in a little more stock or water until it reaches your preferred consistency. If you find the soup is too thin, you can let it simmer uncovered for a few extra minutes, stirring occasionally, which will allow some of the liquid to evaporate and thicken it further.
Yes, it’s very easy to make a vegan version. Simply use a high-quality vegetable stock instead of chicken stock and omit the optional rotisserie chicken. The combination of chickpeas, herbs, and spices provides plenty of flavor and substance on its own.
Moroccan Semolina Soup (Hssoua)
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Ingredients
US Customary – Metric
- 1/2 cup fine semolina
- 3 tbsp olive oil
- 6 cups chicken stock or vegetable stock
- 6 cloves garlic, minced
- 1 cup fresh parsley leaves, chopped
- 1 cup fresh cilantro leaves, chopped
- 2 tsp turmeric
- 1 tsp kosher salt
- 1 tsp dried fenugreek leaves, crushed
- 1 tsp dried mint, crushed
- 1/4 tsp cayenne pepper (optional, for heat)
- 14 oz canned chickpeas (undrained)
- 8 oz rotisserie chicken, diced small (optional)
Instructions
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In a small bowl, whisk together the fine semolina and olive oil until every grain is evenly coated. This is the key to a lump-free soup. Set aside.
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In a large soup pot or Dutch oven, bring the chicken or vegetable stock to a rolling boil over medium-high heat. To temper the semolina, add a ladleful of the hot stock to the semolina-oil mixture and stir to loosen it into a paste.
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Slowly pour the semolina paste into the boiling stock in a thin, steady stream while whisking constantly and vigorously. Continue to whisk for 2-3 minutes.
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Reduce the heat to medium-low. Add the minced garlic, chopped parsley and cilantro, turmeric, salt, fenugreek, mint, cayenne (if using), undrained chickpeas, and diced chicken (if using). Stir well to combine.
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Cover the pot and let the soup simmer gently over low heat for 10 minutes to allow the flavors to meld and the soup to thicken slightly. Serve hot, garnished with extra fresh herbs if desired.
Notes
- Sweet Hssoua Variation: For a sweet version, omit the cayenne pepper and chicken. Add 2 teaspoons of ground anise or fennel seed. Use 5 cups of water and 1 cup of whole milk instead of the 6 cups of chicken stock.
- Consistency: The soup will thicken as it cools. When reheating, you may need to add a splash of stock or water to loosen it to your desired consistency.
- Serving: This soup is wonderful served with a squeeze of fresh lemon juice, a drizzle of extra virgin olive oil, and some crusty bread for dipping.
Nutrition
The nutritional information provided is an online calculator’s estimate and should not be considered a substitute for professional nutritional advice.
