Green Vegetables and Bulgur Wheat Soup.

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READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the olive oil in a very large saucepan over a medium heat.
  • Fry the onions in the olive oil stirring for about 5 minutes or until beginning to soften.
  • Add the garlic, mixed herbs, black pepper, tomato paste and sugar stirring for a minute.
  • Add the courgette and leeks and stir until combined.
  • 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.
  • 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.
  • Serve with thickly sliced bread.
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