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 ( https://foodforthesoul00.wordpress.com/2014/11/29/tabbouleh/)uses 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.