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Tomato Bulgur Soup
Serves 4
700ml (3 cups) vegetable stock (I use water plus 1 Tbsp stock powder)
1 medium onion, finely chopped (1 cup)
150g carrots, cut into small dice (1 cup)
2 medium stalks celery, diced small (1 cup) - or 50g shredded leek (1/2 cup)
2-4 cloves garlic, finely chopped
1 tsp dried dill
1/2 tsp ground fennel
425g (14oz) can chopped tomatoes
50g bulgur, millet or couscous (1/4 cup)
salt and black pepper to taste
lemon wedges to serve
Heat 1cm (1/2 inch) of the vegetable stock in a large pan, then
add the onions, carrots, celery, and garlic and saute for about 5
minutes, until beginning to soften, adding a little more vegetable
stock if it gets too dry.
Add the remaining stock, dill, fennel, tomatoes with their juice,
and the grain. Mix well and bring to the boil, then simmer, covered,
for about 15-20 minutes, or until the grain is softened, stirring
occasionally.
Season to taste and serve with the lemon wedges - fresh lemon juice
really sharpens up the taste of the soup wonderfully.
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Tomato Bulgur Soup