Sunday, October 9, 2011
Bulgur Tomato Soup
As the weather has gotten colder over the past week, I have managed to catch a small cold. It isn't bothering me too much but I have been craving soup to keep me warm.
To satisfy my craving I made a quick tomato and bulgur soup the other day. It took only 10 minutes of prep time and 15 minutes to cook. Perfect to eat with a sandwich for a light dinner.
I had never cooked with bulgur before this summer but it is commonly used in Turkish cuisine and also is readily available in American stores so I have been slowly working it into my cooking repertoire. I even have an entire cookbook devoted to bulgur recipes but I have yet to try out recipes from it. Another thing on my to-do list!
Adapted from Whole Foods
Makes 6 servings
4 cups vegetable broth
1 cup bulgur
1 small yellow onion, finely chopped
1 garlic clove finely chopped
1 teaspoon coriander
1/2 teaspoon of cinnamon
2 tablespoons of freshly chopper
1 tablespoon lemon juice
2 tablespoons feta cheese crumbles
1. In a medium sized saucepan heat 1 tablespoon of olive oil over medium heat. Cook the onion and the garlic until tender.
2. Add the vegetable broth, the bulgur, tomato juice, coriander, and cinnamon. Cook over low heat for 12-15 minutes, until the bulgur is tender.
3. Add the lemon juice, feta cheese, and the parsley and serve.