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Bulgur and Vegetable Soup
Let’s take a moment to talk about bulgur and vegetable soup. This isn’t just another dish; it’s a warm, comforting experience that fills the house with the most amazing aroma ever.
It’s one of those soups that warm your heart on a chilly day. The real star here is the bulgur,
a wholesome and nutritious grain that plumps up in the soup, giving it a wonderful thickness and a rich, cozy flavor. As it cooks, the vegetables soak up all the flavors, and every spoonful turns into pure comfort.
It’s the kind of soup that smells like home, feels like a hug, and makes a full, satisfying meal. Perfect for anyone looking for something easy to make, super healthy, and so delicious that everyone will be
asking for seconds.
High in fiber * Packed with vitamins * Filling meal * Easy and quick * Low in fat, great for anyone watching their diet * Perfect for vegetarians and vegans
3 Servings
Ingredients:
Medium onion, diced
2 cloves garlic, chopped
2 carrots, diced
Medium sweet potato, diced
Tomato, diced
Potato, diced
3 tablespoons bulgur
1.5 liters of water (6 cups)
1 heaped tablespoon tomato paste
Half a teaspoon of flour (optional)
Spices:
1 teaspoon sugar
2 tablespoons of soup powder
3/4 teaspoon black pepper
Half a teaspoon salt
Preparation:
- 1.) Preheat a medium pot with 3 tablespoons of oil. Add the chopped vegetables and fry them while stirring for several minutes, until the onion becomes translucent.
– - 2.) Mix half a cup of water with one teaspoon of flour until the flour is completely dissolved. Add this flour mixture to the pot, along with the tomato paste, salt, black pepper, and the rest of the seasonings.
– - 3.) Add the remaining water, bring to a vigorous boil, cover the pot, lower the heat to medium, and cook for 20 minutes, until the vegetables begin to soften.
– - 4.) Add the bulgur, stir thoroughly, cover, and cook for another 30 minutes, or until the bulgur is tender and the soup thickens.
– - 5.) Fill the bowls, sprinkle fresh chopped parsley on top and serve warm.
💡 The “Why Not?” Corner (Tips and Humor)
*Why not try quinoa? If you want to diversify or make the soup a gluten-free version, you can replace the bulgur with one cup of quinoa. The result is just as filling, but make sure the quinoa has been soaked before cooking.
*Why not freeze it? This soup freezes excellently! If a large amount is left, divide it into small portions, freeze, and enjoy a comforting meal that is ready to grab instantly. Just make sure to replace the potato with a carrot.
*Why not blend a little? If you love extra thick soup, you can blend half of the amount of vegetables
(before adding the bulgur!) and then add everything back to the pot. This will add amazing natural thickness.
