17 Feb 2011 Tomato Bulgur Soup with Warm Spices

Adapted from Whole Foods Market. Tomato bulgur soup with warm spices. Downloaded from the web on February 5, 2011.

My Comment: The addition of cinnamon to this tomato based soup make it quite interesting. Whole Foods suggests that, if reheating leftovers, you will most likely need to add additional liquid — the bulgur soaks it up like a sponge!

Tomato Bulgur Soup

Copyright © 2011. Adrien Bisson.

Ingredients

4 cups low-sodium vegetable broth (divided)
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 tsp ground coriander
1/2 tsp ground cinnamon
1 cup uncooked bulgur wheat
1 14-oz. can no-salt added diced tomatoes
1 TBSP fresh lemon juice
2 TBSP chopped fresh parsley
1 TBSP feta cheese crumbles – optional

Method

1. In a medium pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook about 5 minutes or until onion is translucent and tender.

2. Stir in coriander and cinnamon – cook 1 minute. Add bulgur and cook for about 30 seconds, stirring constantly.

3. Add remaining 3 and 1/2 cups of broth, tomatoes with their juices and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes or until bulgur is tender.

4. Stir in lemon juice. Garnish with parsley and feta cheese (optional).

Serves 4. Weight Watcher Points = 4 points.

Advertisements

About amybisson

I taught second, third and fourth graders. Teaching was my passion and joy for 30 years. And it didn't hurt that they called me "mom" sometimes. View all posts by amybisson

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: