Spicy bulgur soup
Course: SoupsCuisine: Arabic, Morrocan
Servings
4
Preparation
10
minutesCooking time
40
minutesTotal time
50
minutesThis soup is a soup that saturates in the best possible way. The cumin, caraway seeds and coriander deliver their fantastic taste. The harissa gives it a spicy touch. The vegetables the crunchiness. And the bulgur immediately turns it into a ‘comfort soup’. Just the right bite, and it turns it into a dish, a proper meal.
Ingredients
2 onions
3 cloves garlic
5 stalks celeriac
5 carrots
1 pot chickpeas
1 little can of tomato puree
1,5 liter broth
100 gram large bulgur
1,5 table spoons caraway seeds, cumin powder, coriander powder
2-4 table spoons harissa
4 table spoons olive oil
salt and pepper
Preparation
- Finely chop the onions and garlic cloves. Heat a large pan and add the olive oil. First fry the onions until golden brown. Then add the garlic and let it fry for 2 minutes. Meanwhile, finely chop the carrots and celery.
- Add the caraway seeds, rounded cumin and coriander to the onions and mix well. Stir it through the onions for a few minutes until it releases its flavour. Then add the carrots and celery and let it fry for about 5 minutes.
- Add the stock. Add the harissa and stir it into the soup. Then also add the chickpeas.
- Meanwhile, cook the bulgur for a few minutes. Not too long, at most 4 minutes. Scoop the bulgur out of the water and add it to the soup and let it cook for another 5 minutes and absorb the taste of the soup.
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