Tabbouleh Soup

Yield: Serves 4

This soup is a spin on tabbouleh salad, and is as bright and fresh as the weather outside. So, enjoy!

Photo and recipe by Dan Clapson


5 cups (1¼ L) vegetable broth

2 cups (480 mL) water

2 cups uncooked bulgur wheat

2 Tbs finely chopped fresh mint

1 Tbs (15 mL) olive oil

1 Tbs (15 mL) honey

1 lemon, zest and juice

1 yellow onion, finely diced

1 Tbs (15 mL) tomato paste

1 Tbs (15 mL) red wine vinegar

1 cup finely diced cucumber

¼ cup fresh parsley, finely chopped

8 cherry tomatoes, thinly sliced

To taste salt and pepper


  1. Bring broth and water to a boil in a medium pot. Add bulgur wheat and cook until tender, about 10 minutes.
  2. Strain bulgur from the pot reserving the liquid, transfer to a medium bowl, and return liquid to pot.
  3. Place the mint, olive oil and honey into the bowl of bulgur, season generously with salt and pepper and stir to combine. Set aside for now.
  4. Add the next 4 ingredients to pot, bring to a simmer, reduce to medium heat and let cook, uncovered, for 20 minutes.
  5. When ready to assemble, evenly distribute parsley, tomato slices and diced cucumber into the base of 4 bowls. Top with a generous scoop of the bulgur mixture. Finish by ladling hot soup around the bulgur.

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