Bulgur Wheat And Vegetable Soup Food

BULGUR WHEAT AND VEGETABLE SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add onions carrots and celery and sauté for 3-4 minutes then add garlic + ginger and cook for a further 1 minute.Add freshly chopped herbs, paprika, garlic powder, tinned tomato and vegetable stock, allow to simmer for 5 minutes then add your butternut, sweet potato, corn kernels and basil leaves.Cover your pot with a lid and cook for 10 minutes.Add your bulgur wheat and cook for a further 10 minutes. Check for seasoning and lastly add your frozen peas and baby spinach. Simmer for 5 minutesDivide your soup into bowls and top with some cheese and fresh parsley. Serve warm.Reprinted with permission from Lerato Mokonyane, follow on Instagram.

GREEN VEGETABLES AND BULGUR WHEAT SOUP.

Steps:

• 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.

BEEF AND BULGUR SOUP

Steps:

• Heat vegetable oil in soup pot; add beef and cook high, stirring frequently until browned lightly.
• Add vegetables and cook until tender, stirring occasionally.
• Add spices, tomato paste, broth and bulgur; simmer covered 15 minutes or more until bulgur is cooked through.

SUMMER BEAN & BULGUR SOUP

Steps:

• Drain the beans and set aside. Heat the oil in a large non-stick pan, add the squash and fry for a few minutes over a high heat to soften. Add the leek and garlic and cook a few minutes more. Pour in 2 cans of water (using the bean can). Stir in the thyme, tomato purée and bouillon along with the sliced courgette and whole cherry tomatoes, the bulgur and beans. Bring to the boil, then add half the basil. Cover the pan and simmer for 10 mins until the veg is tender.
• Stir in the remaining basil and three-quarters of the cheese. Ladle into bowls and serve with the remaining cheese scattered over.

BULGUR WHEAT WITH VEGGIES

Steps:

• Heat oil in large pan over medium-high heat.
• Slice mushrooms.
• Add onion, garlic and mushrooms to pan.
• Saute for about 2 minutes.
• Add the zucchini and wheat, stirring for 3-4 minutes.
• Add broth.
• Cover and let simmer over low heat for about 25 minutes.
• Remove from heat but don't remove the cover.
• Allow to sit for about 20 minutes.
• Fluff and sprinkle with parsley.

BULGUR WHEAT WITH SAUTéED VEGETABLES

Steps:

• Simmer the bulgur in the broth, uncovered, for about 15 min, mixing occasionally.
• Add granulated garlic and basil and stir thoroughly, then set aside so bulgur can absorb any remaining liquid.
• Sauté the onions and mushrooms in 1 tbsp of the olive oil until onions are softened and starting to turn translucent.
• Add bell peppers and continue to cook until peppers are crisp-tender.
• Season with salt and pepper.
• Add the bulgur wheat to the pan with the vegetables and toss to combine, breaking up any lumps.
• Drizzle with remaining olive oil (or alternatively, stir in some butter). Taste for seasoning and adjust accordingly.
• Serve immediately while hot.