Domatesli Bulgur Çorbası (Turkish Tomato and Bulgur Soup)
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Ingredients
- 60 g fine bulgur wheat
- 400 g tinned chopped tomatoes
- 1 onion, finely chopped
- 2 garlic cloves
- 1 tbsp tomato purée
- 900 ml vegetable stock
- 30 g unsalted butter
- 1 tsp dried mint
- 1 tsp turkish red pepper flakes (pul biber)
Nutrition (per serving)
- Calories
- 160 kcal
- Protein
- 4.6 g
- Carbohydrate
- 17.3 g
- of which sugars
- 6.6 g
- Fat
- 7 g
- of which saturates
- 4.1 g
- Fibre
- 4.7 g
- Salt
- 1.74 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a large pan and cook the onion and garlic cloves for 6 minutes until soft.
- 2
Stir in the tomato purée and cook for 1 minute, then add the tinned chopped tomatoes, fine bulgur wheat and vegetable stock.
- 3
Bring to the boil, then reduce the heat and simmer for 15 minutes, stirring occasionally, until the bulgur is tender and the soup has thickened.
- 4
Stir in the dried mint and pul biber and season with salt and black pepper.
- 5
Ladle into bowls to serve.
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