Turkish · Lunch
Tomato Soup with Bulgur
A brothy Turkish soup built on tomatoes and fine bulgur, simmered with onion, garlic, red pepper paste and dried mint until the grain turns tender. Finished with a swirl of olive oil and Aleppo-style chili oil, it is a light vegetable-forward first course served hot with crusty bread.
$2
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
318Calories
5.8gProtein
15.1gFat
35.1gCarbs
7.9gSugar
6.3gFiber
1134mgSodium
0mgChol
2.1gSat Fat
720mgPotassium
68mgCalcium
2.4mgIron
0mcgVitamin B12
15mgVitamin C
vegetarian
low-calorie
high-fiber
mediterranean
all-time-classics
vegan
low-calorie
Instructions
1
Prep
Chop the onion finely and mince the garlic on a cutting board, then measure the bulgur, tomato paste, canned tomatoes and dried mint.
2
Saute
Warm the olive oil in a small saucepan over medium heat and cook the onion for 4 minutes until soft and translucent.
3
Bloom
Stir the garlic and tomato paste into the saucepan and cook over medium heat for 1 minute until fragrant and darkened.
4
Simmer
Add the canned tomatoes and vegetable stock, bring to a boil over medium-high heat, then stir in the bulgur and reduce heat to low.
5
Simmer
Cover partially and simmer for 12 minutes over low heat, stirring occasionally, until the bulgur is tender and soup thickens.
6
Finish
Season with salt and black pepper to taste, then stir in the paprika and dried mint until the soup turns rusty red.
7
Plate
Ladle the soup into a bowl and drizzle the remaining olive oil over the top in a swirl before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2/3 cup100g fine bulgur
- 2 tbsp2 tbsp tomato paste
- 11 onion
- 4 cloves4 cloves garlic
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 2 cup480ml vegetable stock
- 2 tbsp2 tbsp olive oil
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp dried mint
- salt, to taste
- black pepper, to taste
