Hearty Winter Soup with Bulgur

Bulgur is a  whole grain, naturally high in fiber, low in calories and has a chewy texture that makes it great for soups. I cook the grains separately as I would cook rice and use in tabbouleh , salads and soups. Please note that my recipe for tabbouleh ( a fine grain cracked version. Here I have used the whole grain.


Veggies used are: Chopped turnips, carrots, roasted butternut squash ( or raw), onions, celery, garlic.

You also need organic vegetable broth, 1 tsp cumin seeds, 1 tbsp ground coriander, 1/ tsp cayenne, salt and pepper to taste.

In olive oil, fry chopped onions and garlic until translucent,add cumin seeds and fry for 30 secs or until they pop, add the spices and fry until fragrant. Add all the veggies and the broth and cook for about 20 mins. At this point you can use a hand blender to mash some of the veggies leaving chunks still in there. You can take some soup out if you want, blend and put it back in the pot. Add cooked bulgur and cook for another 10 mins on medium heat.

2-IMG_3276Serve topped with cilantro ( because i love it) with a side of crusty bread .

1-IMG_3274Simple, hearty, healthy and delicious on a cold winter day.

By Zeba@Food For The Soul

My life was nourished and nurtured in the beautiful vale of Kashmir painted with mountains, lakes, running streams and meadows that know no end. Now in another beautiful part of the world in the US, I cook for the love of good healthy food…that feeds the soul. I recreate recipes that shaped my history and culture. For the love of discovering life and all things that speak to you and urge you on to evolve, touches your soul and make your journey through life a fulfilling experience.

2 replies on “Hearty Winter Soup with Bulgur”

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