Green Vegetables And Bulgur Wheat Soup. Recipe

Name: Green Vegetables And Bulgur Wheat Soup.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat the olive oil in a very large saucepan over a medium heat.
2
Fry the onions in the olive oil stirring for about 5 minutes or until beginning to soften.
3
Add the garlic, mixed herbs, black pepper, tomato paste and sugar stirring for a minute.
4
Add the courgette and leeks and stir until combined.
5
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.
6
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.
7
Serve with thickly sliced bread.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 onions, chopped, 2 garlic cloves, finely chopped, 2 tablespoons mixed herbs, and more.

Yes, Green Vegetables And Bulgur Wheat Soup. falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Vegetables And Bulgur Wheat Soup.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions