Turkish · Lunch
Tomato Soup with Bulgur (Dairy-Free)
A Turkish-style tomato soup thickened with fine bulgur, built on sautéed onion, garlic, and red pepper paste, simmered with crushed tomatoes and vegetable stock, and finished with olive oil and dried mint instead of the traditional butter or yogurt swirl. Served warm with a lemon wedge.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
395Calories
9.2gProtein
12.1gFat
63.4gCarbs
9.6gSugar
11.9gFiber
1407mgSodium
0mgChol
1.8gSat Fat
832mgPotassium
72mgCalcium
3.1mgIron
0mcgVitamin B12
22mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
dairy-free
Instructions
1
Prep
Finely dice the onion and mince the garlic. Measure out the bulgur, canned tomatoes, tomato paste, and red pepper paste.
2
Heat the olive oil in a small saucepan over medium heat and sweat the onion and garlic for 3-4 minutes, stirring often, until translucent.
3
Stir in the tomato paste and red pepper paste, cook for 1 minute over medium heat until the raw smell fades and the paste darkens.
4
Add the canned tomatoes, vegetable stock, and bulgur to the pot, bring to a boil over medium-high heat, then reduce to low and simmer for 15-18 minutes, stirring occasionally, until the bulgur is tender and the soup thickens.
5
Stir in the salt, black pepper, and dried mint, and simmer for 1-2 minutes over low heat until the mint's aroma releases.
6
Rest the soup off the heat for 5 minutes so the bulgur finishes absorbing liquid and the texture settles.
7
Ladle the soup into a bowl and serve warm with the lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 cup300g fine bulgur
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 2 tbsp32g tomato paste
- 2 tsp2 tsp red pepper paste
- 11 onion
- 2 clove2 clove garlic
- 2 cup480ml vegetable stock
- 2 tbsp28g olive oil
- 1 tsp1 tsp dried mint
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 22 lemon wedge, for serving
