Spicy bulgur soup

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Recipe by Damaris Beems Course: SoupsCuisine: Arabic, Morrocan




Cooking time


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This 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.


  • 2 2 onions

  • 3 cloves 3 garlic

  • 5 stalks 5 celeriac

  • 5 5 carrots

  • 1 pot 1 chickpeas

  • 1 1 little can of tomato puree

  • 1,5 liter 1,5 broth

  • 100 gram 100 large bulgur

  • 1,5 table spoons 1,5 caraway seeds, cumin powder, coriander powder

  • 2-4 table spoons 2-4 harissa

  • 4 table spoons 4 olive oil

  • salt and pepper


  • 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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