Turkish Bulgur Soup
A delightful and wholesome dish that embodies the warm essence of Turkish cuisine, combining vibrant vegetables with bulgur wheat for a nourishing meal.
Ingredients
Main Ingredients
- 1 cup bulgur wheat For a chewy texture
- 1 onion, chopped Adds sweetness and flavor
- 2 carrots, diced For sweetness and color
- 1 zucchini, diced Adds nutrition and texture
- 2 tomatoes, chopped Provides moisture and flavor
- 4 cups vegetable broth Enhances flavor; use low-sodium if desired
Seasonings
- 2 tablespoons olive oil For sautéing
- 1 teaspoon paprika Adds depth and flavor
- 1 teaspoon cumin Enhances the overall flavor
- salt and pepper to taste Season to preference
- fresh parsley for garnish To enhance presentation and flavor
Instructions
Preparation
- Gather all your ingredients and a large pot.
Cooking
- Heat 2 tablespoons of olive oil in the large pot over medium heat.
- Add the chopped onion and sauté until translucent (about 5 minutes).
- Toss in the diced carrots and zucchini. Cook for about 5 minutes, stirring occasionally.
- Stir in the chopped tomatoes, bulgur wheat, paprika, and cumin. Cook for another 2-3 minutes.
- Pour in 4 cups of vegetable broth and bring the mixture to a boil.
- Reduce heat to low, cover the pot, and let it simmer for about 15-20 minutes.
- Check occasionally to ensure the bulgur is tender.
- Season the soup with salt and pepper to taste and let it sit for another minute.
Serving
- Ladle the hot soup into bowls and garnish with fresh parsley.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve with crusty bread or warm pita on the side. Can be made ahead and stored in the refrigerator for up to 3 days or frozen for up to 3 months.