Tabbouleh soup

I just loved the idea of this soup, but we both found it to be a bit too tangy. Perhaps the size of the lemons? Maybe only one lemon next time. A very healthy soup.

Tabbouleh soup

28 ounces vegetable stock

1 tablespoon extra virgin olive oil, and extra for drizzling before serving

2 cloves garlic, minced

2 large green onions, green and white parts chopped

1 large tomato, de-seeded and diced

juice of 2 large lemons

1 cup chopped fresh parsley, halved into two portions

1/2 cup chopped fresh mint

kosher salt and freshly ground black pepper, to taste

1 cup bulghur

For the bulghur: in a large bowl, combine 1 cup dried bulghur with enough very hot water to cover (about 2 cups). Allow to sit until tender and the liquid has been absorbed. Drain through a fine mesh strainer, cover and set aside.

For the soup: in a medium stock pot, heat up olive oil. Add garlic and green onions and saute for 1 – 2 minutes. Don’t let the garlic brown. Add vegetable stock, mint, half of the chopped parsley, and lemon juice. Simmer for 15 minutes. Taste and season with salt and pepper to your liking. Stir in diced tomatoes and allow to cook for another minute or two.

To serve: place a large spoonful of the bulghur in the bottom of an empty soup bowl. Ladle the warm broth over the grains. Sprinkle the soup with the remainder of the fresh chopped parsley and drizzle with a little bit of extra virgin olive oil for garnish. Serve immediately. Makes 4 servings.

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