Free delivery for all UK mainland orders over £49

UK mainland delivery

Weight	Orders over £49	Orders under £49
0 - 30kg	FREE	£4.99
These charges exclude bulk wholesale orders

Our UK deliveries will normally take between 3 and 6 working days to arrive.

Bulk wholesale deliveries

Weight	Delivery charge
0 - 2.50kg	£3.95 per unit
£3.95 per item up to a maximum charge of £11.85
2.51kg - 25kg	£4.95 per unit

All bulk wholesale deliveries are at cost and excluded from free delivery.

For rates to UK Islands and International destinations see our Delivery page

Read Our Blog

Search recipes

Filter your search:

Search tips...

Rated excellent by our customers

A banner showing selection of sunscreen products

A banner saying Explore the Blue Zones Lifestyle

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.