Bulgur wheat and vegetable soup

Food24
4 servings Prep: 10 mins, Cooking: 35 mins By Food24
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Ingredients (19)

2-3 fresh chillies
1 onion — medium, finely chopped
2 carrots — peeled and chopped
1 celery — stalk and leaves chopped
2 garlic — cloves, peeled and minced
1 tsp fresh ginger — peeled and grated
2 fresh rosemary — finely chopped
1 fresh thyme — finely chopped
1 tsp smoked paprika
1 tsp garlic — powder
1 1/2 cup tinned tomatoes — chopped
6 cup vegetable stock
2 cup butternut — cubed
2 cup orange sweet potato — chopped
1 1/2 cup sweet corn
1 fresh basil
1 cup bulgar wheat
1 cup peas — frozen
1 cup baby spinach
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Method:

Heat olive oil in a large pot over medium-high heat. Add onions carrots and celery and sauté for 3-4 minutes then add garlic + ginger and cook for a further 1 minute.

 

Add freshly chopped herbs, paprika, garlic powder, tinned tomato and vegetable stock, allow to simmer for 5 minutes then add your butternut, sweet potato, corn kernels and basil leaves.

 

Cover your pot with a lid and cook for 10 minutes.

 

Add your bulgur wheat and cook for a further 10 minutes. Check for seasoning and lastly add your frozen peas and baby spinach. Simmer for 5 minutes

 

Divide your soup into bowls and top with some cheese and fresh parsley. Serve warm.

 

Reprinted with permission from Lerato Mokonyane, follow on Instagram.

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