Pureed Trahana and Vegetable Soup Recipe

Name: Pureed Trahana and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 large red or yellow onion, chopped; Salt to taste; 2 garlic cloves, minced; 3/4 pound carrots, diced; 2 large leeks, white and light green parts only, rinsed of all sand and chopped; 1 1/2 cups sour bulgur trahana; 2 quarts vegetable stock, chicken stock or water; A bouquet garni made with a bay leaf and a couple of sprigs each parsley and thyme or oregano; Freshly ground pepper; Additional olive oil and chopped fresh herbs such as dill, parsley or mint, for garnish; Red pepper flakes or cayenne for garnish (optional)

Servings: persons

3 tablespoons extra virgin olive oil
1 large red or yellow onion, chopped
Salt to taste
2 garlic cloves, minced
3/4 pound carrots, diced
2 large leeks, white and light green parts only, rinsed of all sand and chopped
1 1/2 cups sour bulgur trahana
2 quarts vegetable stock, chicken stock or water
A bouquet garni made with a bay leaf and a couple of sprigs each parsley and thyme or oregano
Freshly ground pepper
Additional olive oil and chopped fresh herbs such as dill, parsley or mint, for garnish
Red pepper flakes or cayenne for garnish (optional)

1
Heat 2 tablespoons of olive oil over medium heat in a heavy soup pot and add onion.
2
Cook, stirring often, until onion is soft, 5 to 8 minutes, and add a generous pinch of salt, garlic, carrots and leeks.
3
Continue to cook, stirring often, until carrots and leeks are beginning to soften, 3 to 5 minutes.
4
Add remaining olive oil and stir in trahana.
5
Stir until trahana is coated with oil, about 1 minute, and add stock or water and bouquet garni.
6
Bring to a boil, add salt to taste, reduce heat and simmer 30 minutes, until vegetables are tender and trahana has fallen apart in the soup and is tender.
7
Taste and adjust salt.
8
Remove and discard bouquet garni.
9
For a coarse puree, use an immersion blender to puree the soup.
10
For a finer puree, transfer, in batches, to a blender or a food processor.
11
If using a blender do not put the top on tight; leave out the center of the lid and cover tightly with a towel.
12
Puree until smooth and if desired, strain.
13
Return to the pot, taste and adjust salt.
14
Add freshly ground pepper to taste.
15
Reheat gently and serve, garnishing each serving with a drizzle of olive oil and a sprinkling of herbs.
16
If you want spice, sprinkle with red pepper flakes or a little bit of cayenne.

301

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 large red or yellow onion, chopped, Salt to taste, 2 garlic cloves, minced, and more.

Yes, Pureed Trahana and Vegetable 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!

Pureed Trahana and Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions