Blanched Wheat Soup With Vegetables

Submitted by Da Huz

"This soup is super easy, very healthy, and delicious! From Tunisia: Mediterranean Cuisine published by Konemann. If you are using canned beans or lentils, you do not need to pre-soak. Also, you can substitute some cayenne if you do not have harissa, although it's much better with the proper ingredients. By the way, the proper spelling is "bulgur" according to the cookbook, but Recipezaar seems to have auto-corrected the spelling to "Bulgar" in the list of ingredients."

 

• Ready In: 25hrs
• Ingredients: 18
• Yields: 6 large bowls
• Serves: 6

ingredients

• 1 tablespoon olive oil
• 1 cup Bulgar wheat
• 1 cup garbanzo beans, soaked overnight in the fridge
• 1 cup brown lentils, soaked overnight in the fridge
• 1 onion, chopped
• 1⁄2 cup tomato paste
• 5 teaspoons harissa
• 5 teaspoons paprika
• 5 teaspoons caraway seeds
• 4 garlic cloves, chopped
• 1 carrot, peeled and coarsely chopped
• 1 turnip, peeled and coarsely chopped
• 1⁄4 cup frozen peas
• 1⁄2 bunch flat leaf parsley, finely chopped
• 1⁄2 bunch cilantro, finely chopped
• 1⁄4 cup spinach, finely chopped
• 2 celery ribs, coarsely chopped
• 2 lemons, quartered

directions

1. Fill a kettle with 8 cups water and turn to medium heat. Add olive oil, bulgur wheat, garbanzo beans, lentils, and onion. Cook 30 minutes.
2. Add tomato paste, harissa, paprika, salt to taste, pepper to taste, caraway seeds, and garlic. Cook 10 minutes on low heat.
3. Add the turnip and carrot. Cook another 5 minutes.
4. Add peas, parsley, cilantro, spinach, and celery. Cook another 10 minutes.
5. Serve hot with lemon wedges.