The first time I cooked this soup, I wanted to empty my fridge from a ton of veggies I brought. I couldn’t be bothered to fry anything for more flavour, or sautee the onions etc etc. I just through all the veggies in a pot and cooked away. I was planning on blending the soup but my hand blender run out of battery half way through. Which was kind of a blessing really, since the veggies were not smashed into oblivion, but had a nice bite to them.
Bulgur wheat makes the dish soooo tasty and adds so much body to the soup. I added pepitas for crunch. This is my absolute favourite vegetable soup.
Soup with bulgur wheat and vegetables
Bulgur wheat makes the dish soooo tasty and adds so much body to the soup. This is my absolute favourite vegetable soup. All the veggies packed in one dish.
Ingredients
- 1 large onion, finely chopped
- 1 clove of garlic, finely chopped
- 1 large tomato, in eighths
- 1 stick of celery, sliced
- 1 leek, finely chopped
- 1 carrot, sliced
- 1 sweet potato, diced
- 1 potato, diced
- 1 tps of tomato paste
- 60 ml olive oil
- 2 Tbsp parsley
- 1 Tbsp vegetable powder (optional)
- ½ tsp black pepper
- 1 tsp salt
- ¼ tsp turmeric
- 1 – 1 ½ litres of water
- 1/3 cup bulgur wheat
- 1 cup kale or spinach leaves, optional
- Pumpkin seeds for garnish
Instructions
- In a large saucepan, combine all ingredients except the bulgur wheat and kale. Cover the pot and simmer until the potatoes are cooked.
- Using a hand blender, lightly smash the soup (so it doesn't turn into a puree). Add the bulgur wheat and simmer for another 10 minutes. Add the kale or spinach. Taste the soup and add a little water if it is too thick. Serve it hot sprinkled with pumpkin seeds.
