Bulgur soup is one of those recipes that does a great deal with very little. The one thing to watch is how much the bulgur swells: fine bulgur takes up to three times its volume in liquid, and if you are mean with the water you will be looking at pilaf rather than soup ten minutes later.
Ingredients
For the soup
For the top
Method
-
Fry the onion
Cook the onion in butter for 5 minutes until soft.
-
Add the pastes
Add both pastes and fry for 1 minute.
-
Toast the bulgur
Add the bulgur and stir for 2 minutes; coated in fat it cooks without breaking up.
-
Simmer
Pour in the hot water, bring to the boil and cook gently for 12 minutes.
-
Finish
Add the salt and mint and cook for 2 more minutes. Serve with a wedge of lemon.
Tips
- Bulgur soup sets hard as it stands. Always add water and bring it back to the boil when reheating.
- If you use coarse bulgur, extend the cooking to 20 minutes and add an extra cup of water.
Nutrition
175
kcal
6 g
Protein
7 g
Fat
26 g
Carbs
3 g
Sugar
6 g
Fibre
Values are per serving and approximate.