Tabbouleh Soup – a delicious recipe with bulgur, olive oil, purple onion, garlic, vegetable stock, parsley. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Bring water to a boil and pour over the bulgur, covering with a few inches. Allow to sit aside until the water has been absorbed and the bulgur is tender. Strain away remaining liquid.
2
Heat up olive oil in a stockpot and saute garlic and onions for a few minutes. Add vegetable stock and bring to a simmer.
3
Add the mint, half of the chopped parsley, and lemon juice gradually to taste (this will vary depending on how much soup stock you want to use). Simmer for 15 minutes and adjust the seasonings to taste, especially if you've used homemade stock.
4
Stir in the tomatoes and cucumbers, allowing to cook gently for another few minutes.
5
To serve, ladle warm broth over bowls of bulgur and sprinkle with the remaining half of chopped parsley. Drizzle with extra virgin olive oil and a sprinkle of freshly cracked black pepper. Lovely with some toasted pita to dip and scoop.
125
kcal
Calories
4
g
Fat
20
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup bulgur, 1 tablespoon olive oil, 1/2 purple onion, 1 garlic cloves, and more.
Yes, Tabbouleh 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.
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