This soup is on the menu this week for two reasons. Reason #1 – I bought bulgur wheat on sale a while back thinking, “Sure, I’ll use bulgur wheat, I’ve heard that’s good for you” and have yet to find a use for it. Reason #2 – the word “warm” in included in the name of the dish. Warm is good. When Baker, Bean and I took our walk this afternoon making sure to avail ourselves of the high temperature of the day, 22 degrees did not feel much like a high temperature. At least not if you live in the south. So, warm soup it is!
- 4 cups low-sodium vegetable broth, divided
- 1 small yellow onion, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1 cup uncooked bulgur wheat
- 1 (14-ounce) can no-salt-added diced tomatoes
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley leaves
- 1 tablespoon feta cheese crumbles (optional)
- 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.
- Stir in coriander and cinnamon and cook 1 minute.
- Add bulgur and cook for 30 seconds, stirring constantly.
- Add remaining 3 1/2 cups broth and tomatoes with their juices and bring to a boil.
- Reduce heat to low, cover and simmer 10 to 12 minutes or until bulgur is tender.
- Stir in lemon juice. Garnish with parsley and feta.