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Tomato and Bulghar Soup

Name: Tomato and Bulghar Soup
Total time: 20 min
Yield: 4
Cuisine: British
Ingredients: 4 cups low-sodium vegetable broth.; small onion, chopped; 1 clove garlic, finely chopped; 1 teaspoon ground coriander; 1/2 tsp ground cinnamon; 1 cup uncooked bulgur wheat; 1 can no-salt-added chopped tomatoes; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh parsley leaves; 1 tablespoon feta cheese crumbled (optional)

A tasty and warming soup.

Posted by: kim
On: 20/11/2013

Cuisine

British

Time

15 - 30 mins

Skill Level

Newbie

Serves

Courses etc.

Starters

You will need

Ingredient	Add
4 cups low-sodium vegetable broth.		More products
small onion, chopped		More products
1 clove garlic, finely chopped		More products
1 teaspoon ground coriander		More products
1/2 tsp ground cinnamon		More products
1 cup uncooked bulgur wheat		More products
1 can no-salt-added chopped tomatoes		More products
1 tablespoon fresh lemon juice		More products
2 tablespoons chopped fresh parsley leaves	Awaiting stock	More products
1 tablespoon feta cheese crumbled (optional)	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Bring half a cup of the broth to simmer, over a medium heat.
Add garlic and onion and cook for about 5 minutes, until onion is translucent and tender.
Stir in the coriander and cinnamon and cook for a minute.
Add the bulghar wheat and cook for 30 seconds, stirring constantly.
Add the remaining broth (3 1/2 cups) and tomatoes with their juices and bring to a boil.
Reduce the heat to low, cover and simmer 10 to 12 minutes or until bulghar is tender.
Stir in lemon juice.
Garnish with parsley and feta.