LENTIL AND BULGUR SOUP
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
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.
GREEN VEGETABLES AND BULGUR WHEAT SOUP.
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
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
EASY GREEN VEGETABLE SOUP
Cook a bowlful of goodness inspired by the most famous soup connoisseur in the galaxy, the Soup Dragon, from the hit children's show Clangers
Provided by Miriam Nice
Categories Lunch, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Put the spring onions, potato and garlic into a large pan. Pour over the vegetable stock and bring to the boil.
- Reduce the heat and simmer for 15 mins with a lid on or until the potato is soft enough to mash with the back of a spoon.
- Add the peas and bring back up to a simmer. Scoop out around 4 tbsp of the peas and set aside for the garnish.
- Stir the spinach and yogurt into the pan, then carefully pour the whole mixture into a blender or use a stick blender to blitz it until it's very smooth. Season to taste with black pepper.
- Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.
Nutrition Facts : Calories 127 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
WINTER VEGETABLES AND BULGUR
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
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.
SUMMER BEAN & BULGUR SOUP
Here's a serving of five of your 5-a-day in one delicious and quick-to-make soup. If you make this ahead, the bulgur soaks up quite a lot of the liquid, so add a splash of water to loosen a little (or just eat as a summery stew).
Provided by Sara Buenfeld
Time 30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 367 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 10 grams sugar, Fiber 18 grams fiber, Protein 20 grams protein
WINTER TOMATO SOUP WITH BULGUR
Inspired by a recipe in Diane Kochilas's wonderful new book "The Country Cooking of Greece," this thick, satisfying soup is based on a summer soup made with fresh tomatoes. It looked so comforting that I decided to use canned tomatoes and make a winter version. The onion not only contributes flavor but also texture to this thick potage.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, main course
Time 1h
Yield Serves 4 to 6
Number Of Ingredients 12
Steps:
- Pulse the tomatoes to a coarse puree in a food processor. Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste and sugar and bring to a simmer. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Add the bulgur, water, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant. Add pepper to taste and adjust salt.
- Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Serve hot.
Nutrition Facts : @context http, Calories 123, UnsaturatedFat 1 gram, Carbohydrate 21 grams, Fat 3 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 946 milligrams, Sugar 7 grams
BULGUR WHEAT WITH VEGGIES
Make and share this Bulgur Wheat With Veggies recipe from Food.com.
Provided by Mysterygirl
Categories Grains
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
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.
CHORIZO & ROOT VEG BULGUR WHEAT
Make this veg-packed chorizo and bulgur wheat dish as a speedy supper. It's ideal for an easy midweek meal and you can make it vegan by omitting the chorizo
Provided by Esther Clark
Categories Dinner, Supper
Time 30m
Number Of Ingredients 11
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss together the swede, carrots, onion, garlic, paprika and olive oil in a roasting tin. Season and roast everything for 10 mins. Add the chorizo and continue cooking for 15-20 mins more until the swede is tender and the chorizo is crisp. Cook the bulgur wheat following pack instructions.
- Toss the cooked bulgur through the veg and chorizo mixture with the lemon juice, then scatter over the parsley. Season and drizzle with a little extra oil. Serve with lemon wedges and salad leaves, if you like.
Nutrition Facts : Calories 468 calories, Fat 25 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 12 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 1.9 milligram of sodium
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