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
- Bring broth and water to a boil in a medium pot. Add bulgur wheat and cook until tender, about 10 minutes.
- Strain bulgur from the pot reserving the liquid, transfer to a medium bowl, and return liquid to pot.
- 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.
- Add the next 4 ingredients to pot, bring to a simmer, reduce to medium heat and let cook, uncovered, for 20 minutes.
- 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.