Green Vegetables and Bulgur Wheat Soup.

Healthy, hearty and packed with flavour. Almost a stew, and certainly a filler.

• Ready In: 55 mins
• Serves: 6

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

Directions

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.