Bulgur Wheat, Rhubarb And Green Onion Soup

1. 1

   Cook the bulgur wheat according to the package instructions. Heat 1 tbsp oil in a saucepan and saute all the green onions for 2 mins. Add the rhubarb, stock, bay leaves and allspice. Simmer for 5 mins.

2. 2

   Meanwhile, heat 3 1/3 tbsp oil in a frying pan and saute the rhubarb skin until softened. Remove from the pan and drain on paper towels.

3. 3

   Remove the bay leaves and allspice from the soup. Drain the bulgur wheat and add to the soup. Ladle into bowls and garnish with rhubarb skin.

* Per serving · 4 servings · Values may vary.

No additional tips available.