Green Vegetables And Bulgur Wheat Soup. - cooking recipe

Ingredients
    2 tablespoons olive oil
    2 onions, chopped
    2 garlic cloves, finely chopped
    2 tablespoons mixed herbs
    1 teaspoon black pepper, freshly ground
    2 tablespoons tomato paste
    1 teaspoon sugar
    3 courgettes, chopped
    3 leeks, chopped
    1 1/2 liters vegetable stock
    200 g bulgur wheat
    300 g frozen peas
    200 g spinach, roughly chopped
    2 tablespoons fresh parsley, finely chopped
    salt & freshly ground black pepper, to taste
Preparation
    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.

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