Green Vegetables And Bulgur Wheat Soup Recipes

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LENTIL AND BULGUR SOUP



Lentil and Bulgur Soup image

Simple yet substantial, this warming soup combines vegetables with whole-grain bulgur and fiber-rich lentils for a hearty main course.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium carrot, finely chopped
1 celery stalk, finely chopped
1 shallot, thinly sliced
6 cups water
1 cup green or brown lentils, rinsed and picked over
1/2 cup bulgur wheat
2 to 3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper

Steps:

  • Heat oil in a medium saucepan over medium heat. Cookcarrot, celery, and shallot until tender, about 6 minutes. Addwater and lentils, and bring to a boil. Reduce heat, and simmer,partially covered, until lentils are tender, about 20 minutes.
  • Stir in bulgur, and cook, partially covered, until bulgur istender but still slightly chewy, about 5 minutes.
  • Drizzle with vinegar to taste. Season with salt and pepper.Drizzle with oil, and season with pepper.

WINTER VEGETABLES AND BULGUR



Winter Vegetables and Bulgur image

Categories     Onion     Side     Roast     Low Fat     Vegetarian     Low Cal     High Fiber     Spinach     Root Vegetable     Winter     Healthy     Vegan     Bulgur     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 main-course servings

Number Of Ingredients 7

2 tablespoons olive oil
4 cups 3/4-inch pieces chopped peeled assorted root vegetables (such as carrots, turnips, celery root, and golden beets)
2 cups chopped onions
4 cups vegetable broth
1 rounded teaspoon herbes de Provence
1 1/2 cups bulgur (about 8 ounces)
1 6-ounce package baby spinach leaves

Steps:

  • Heat oil in heavy large pot over high heat. Add root vegetables and onions; sauté until beginning to brown, about 10 minutes. Add vegetable broth and herbes de Provence; bring to boil. Add bulgur; cover pot and reduce heat to low. Simmer until bulgur is almost tender, stirring occasionally, about 15 minutes. Add spinach; stir until wilted, about 1 minute. Season to taste with salt and pepper.

GREEN VEGETABLES AND BULGUR WHEAT SOUP.



Green Vegetables and Bulgur Wheat Soup. image

Make and share this Green Vegetables and Bulgur Wheat Soup. recipe from Food.com.

Provided by samcp4

Categories     Spinach

Time 55m

Yield 6 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
2 onions, chopped
2 garlic cloves, finely chopped
2 tablespoons mixed herbs
1 teaspoon black pepper, freshly ground
2 tablespoons tomato paste
1 teaspoon sugar
3 courgettes, chopped
3 leeks, chopped
1 1/2 liters vegetable stock
200 g bulgur wheat
300 g frozen peas
200 g spinach, roughly chopped
2 tablespoons fresh parsley, finely chopped
salt & freshly ground black pepper, to taste

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.

Nutrition Facts : Calories 182.1, Fat 5.5, SaturatedFat 0.8, Sodium 143.5, Carbohydrate 29.4, Fiber 7.3, Sugar 9.8, Protein 7.2

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