Turkish Bulgur Soup

bulgur

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is high in protein, while rice is often more economical.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Homemade stock is fresher and can be made from kitchen scraps.

Gather ingredients including olive oil, fire roasted peppers, smoked paprika, chicken broth, white wine, fresh and dried mint, tomato paste, garlic, onion, red peppers, bulgur, and kosher salt.

Dice onion and red peppers to about half inch pieces.

Mince garlic cloves.

Heat a couple tablespoons of olive oil in a large pot over medium heat.

Add diced onion and red peppers, sauté until softened.

Add minced garlic, dried mint, Aleppo pepper, smoked paprika, and tomato paste; cook until aromatic for 30 to 60 seconds.

Pour in half a cup of white wine and scrape the bottom of the pot to deglaze.

Add canned diced tomatoes and bring to a simmer.

Rinse bulgur and add it to the pot along with six cups of chicken broth and two cups of water.

Bring to a simmer, then reduce heat to low and cover; cook for 15 to 20 minutes until bulgur is tender.

Mince fresh mint just before serving and add it on top of the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary