Green Vegetables and Bulgur Wheat Soup.
"Healthy, hearty and packed with flavour. Almost a stew, and certainly a filler."
- Ready In:
- 55mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 tablespoons olive oil
- 2 onions, chopped
- 2 garlic cloves, finely chopped
- 2 tablespoons mixed herbs
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 3 courgettes, chopped
- 3 leeks, chopped
- 1 1⁄2 liters vegetable stock
- 200 g bulgur wheat
- 300 g frozen peas
- 200 g spinach, roughly chopped
- 2 tablespoons fresh parsley, finely chopped
- salt & freshly ground black pepper, to taste
directions
- Heat the olive oil in a very large saucepan over a medium heat.
- Fry the onions in the olive oil stirring for about 5 minutes or until beginning to soften.
- Add the garlic, mixed herbs, black pepper, tomato paste and sugar stirring for a minute.
- Add the courgette and leeks and stir until combined.
- Pour in the vegetable stock and bulgur wheat and bring to the boil. Reduce the heat to a simmer, cover and cook for 20 minutes, stirring occasionally. The bulgur wheat will expand giving you a thick soup.
- Add the spinach, peas and parsley, cover and simmer for a final ten minutes. Season with salt and pepper to taste. Add extra stock if the soup is too thick for you.
- Serve with thickly sliced bread.
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