17 Feb 2011 Tomato Bulgur Soup with Warm Spices

Adapted from Whole Foods Market. Tomato bulgur soup with warm spices. Downloaded from the web on February 5, 2011.

My Comment: The addition of cinnamon to this tomato based soup make it quite interesting. Whole Foods suggests that, if reheating leftovers, you will most likely need to add additional liquid — the bulgur soaks it up like a sponge!

Tomato Bulgur Soup
Copyright © 2011. Adrien Bisson.

Ingredients

4 cups low-sodium vegetable broth (divided)
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 tsp ground coriander
1/2 tsp ground cinnamon
1 cup uncooked bulgur wheat
1 14-oz. can no-salt added diced tomatoes
1 TBSP fresh lemon juice
2 TBSP chopped fresh parsley
1 TBSP feta cheese crumbles – optional

Method

1. In a medium pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook about 5 minutes or until onion is translucent and tender.

2. Stir in coriander and cinnamon – cook 1 minute. Add bulgur and cook for about 30 seconds, stirring constantly.

3. Add remaining 3 and 1/2 cups of broth, tomatoes with their juices and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes or until bulgur is tender.

4. Stir in lemon juice. Garnish with parsley and feta cheese (optional).

Serves 4. Weight Watcher Points = 4 points.

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