Tomato and Bulgur or Quinoa Soup

Tomato and Bulgur or Quinoa Soup

It’s both warming and filling, great for lunch or supper, served with some fresh wholemeal bread. Bulgur (or bulghur) is cracked wheat – if you’re wheat/gluten-intolerant, replace it with cooked quinoa.

Quick meal

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Cuisine

British

Meal

  • soups-starters

Servings

4-6

Ingredients

  • 3 cups vegetable stock
  • 1 cup onions, chopped finely
  • 1 cup carrots, diced
  • ¾ cup celery, diced (2 med stalks)
  • 2 large garlic cloves, crushed
  • 1 tsp salt
  • 1 tsp dried dill
  • ½ tsp ground fennel
  • 1 tin undrained tinned tomatoes, chopped
  • ¼ cup raw bulgur wheat OR ½ cup cooked quinoa

Instructions

1. In large soup pot, combine stock, onions, celery, garlic, salt, dill and fennel.

2. Bring to boil, reduce heat, cover and simmer gently for 5 minutes.

3. Stir in tomatoes and juice.

4. Add bulgur and mix well.

5. Return to boil and simmer, covered, for another 15 minutes or until bulgur is tender. Stir occasionally. If using cooked quinoa, just heat it through and give it a stir.

6. Add pepper to taste.

7. Serve with crusty bread – or hot garlic bread.

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