Turkish · Lunch
Tomato Soup with Bulgur (Gluten-Free)
A Turkish-style tomato soup thickened with millet, simmered with onion, garlic, tomato paste and dried mint. The soup is finished with a swirl of olive oil and a pinch of chili flakes, served warm with a wedge of lemon on the side.
$3
10 minsPrep
30 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
322Calories
6.5gProtein
10.1gFat
52.1gCarbs
9.1gSugar
7.6gFiber
717mgSodium
0mgChol
1.4gSat Fat
680mgPotassium
72mgCalcium
3.2mgIron
0mcgVitamin B12
21mgVitamin C
vegan
vegetarian
gluten-free
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Rinse the millet under cold water in a fine sieve. Finely chop the onion and garlic on a board.
2
Sweat
Heat the olive oil in a small saucepan over medium heat and sweat the onion until soft and translucent, about 3–4 minutes.
3
Bloom
Stir the garlic and tomato paste into the saucepan and cook over medium heat 1 minute until fragrant and the paste darkens slightly.
4
Simmer
Add the canned tomato, vegetable stock and rinsed millet. Bring to a boil over high heat, then reduce to low and simmer covered 20–22 minutes until the millet is tender and soup thickens.
5
Finish
Stir in the dried mint, chili flakes, salt and pepper. Simmer uncovered 2 minutes over low heat, stirring occasionally so the bottom does not catch.
6
Plate
Ladle the soup into a bowl and serve with the lemon wedge alongside for squeezing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3 1/2 oz100g dry millet
- 1/2 cup120ml canned crushed tomato
- 2 tbsp2 tbsp tomato paste
- 11 onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp olive oil
- 2 cup480ml vegetable stock
- 1 tsp1 tsp dried mint
- 1/2 tsp1/2 tsp Aleppo or red chili flakes
- salt, to taste
- black pepper, to taste
- 22 lemon wedge, for serving
