Vegetable and Bulgur Soup

Name: Vegetable and Bulgur Soup
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Bulgur 2 cups; Cauliflower (yellow and purple) 0.042 lb; Potatoes 0.75 lb; Pomodori di Pachino (cherry tomatoes) 14; Celery tufts 2; Yellow onions 1; Carrots 4; Extra virgin olive oil to taste; Fine salt to taste

it br es de fr

539

Calories per serving

Energy Kcal 539
Carbohydrates g 93.4
of which sugars g 13.8
Protein g 21.4
Fats g 8.9
of which saturated fat g 1.32
Fiber g 25
Sodium mg 402

Lactose Free
Vegetarian
Vegan

Difficulty: Easy
Prep time: 20 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Ivana Ester Marra

Dive into this vegetable bulgur soup—a warm, hearty dish that's sure to please. I mean, bulgur usually shows up in cold salads, right? But here, it teams up with cauliflower, potatoes, carrots and cherry tomatoes. Seriously good. And you know what? The colors and the tender veggies make every spoonful so, so satisfying. What’s awesome is how the bulgur vegetable soup mixes all these ingredients in a super tasty and healthy way.

The moist grains just soak up those vegetable juices—perfect for a chilly evening when you need a pick-me-up. Thing is, across the Middle East, bulgur's a staple, but turning it into a bulgur soup recipe? Genius move. Really. It's a comforting meal everyone in the family will love.

The golden broth is packed with flavor, thanks to the tomatoes and carrots. Plus, the bulgur adds this nutty background—way better than your typical rice or pasta soups. And listen, you could toss in chickpeas or fresh herbs if you want a little extra something. Eating this healthy bulgur soup hot lets you really taste how the flavors come together, with the crispy cauliflower and sweet tomatoes in each bite. And the sauce? So good.

This dish is perfect for those who crave wholesome, colorful food that's easy to love. It shows how a simple bowl of bulgur wheat soup can turn into a satisfying, tangy experience for the whole family. Whether you’re looking for something new or sticking to comforting classics, this soup is a delicious way to enjoy the nutritious benefits of bulgur and vegetables. Cannot go wrong.

How to prepare Vegetable and Bulgur Soup

To prepare the vegetable and bulgur soup, start by cleaning all the vegetables. Begin with the cauliflowers. The first thing to do is remove the base 1, then cut into pieces 2 to reduce the size of the largest florets 3.

Once the florets are prepared, wash and dry them 4. Peel the potatoes 5 and cut into chunks about 3/4 inch (2 cm) 6.

Then prepare the chopped celery for the soffritto 7, clean and slice the carrots 8, and the cherry tomatoes 9,

and finally the onion 10. Now that everything is ready, move to the stove. Heat a large pan, add a dash of oil, and sauté the soffritto for a few minutes 11. Then add the potatoes 12,

and the cauliflower 13. Then pour in water to cover the vegetables 14, cover with a lid, and let cook for about half an hour, or until the vegetables are cooked 15.

After the time has elapsed, season with salt and blend everything 16 until you have a cream 17. Pour in the bulgur 18,

also pour in the water needed to cook the bulgur as per the package directions 19, initially making the mixture liquid. Stir occasionally and at the end of cooking, drizzle some oil 20. Your vegetable and bulgur soup is ready 21.

Storage

The vegetable and bulgur soup can be stored in the refrigerator for 2-3 days in an airtight container.

Freezing the ready-made dish is not recommended, but the cooked and blended vegetables can be frozen if fresh ones were used initially.

Tip

Enhance your vegetable and bulgur soup by using other types of vegetables to your liking, and you can also add creamy cheeses to make it even more delicious!

For the translation of some texts, artificial intelligence tools may have been used.

Vegetable and Bulgur Soup

PRESENTATION

How to prepare Vegetable and Bulgur Soup

Storage

Tip

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