Last Monday was my 36th birthday and a dear friend gave a wonderful gift: A Soup recipe Book, that I loved and put to good use right away. The Book is a Spanish edition of Soups, from Carole Clements (Parragon Books Ltd). Its recipes are great, easy to make and very well explained. To begin I chose a bulgur wheat (aka bulgar) soup packed with vegetables that turn out so delicious that definitely passed to our recipe “permanent collection”
I absolutely love bulgur wheat and I normally use it to make kibbeh, using a recipe from Chef in Disguise, a fabulous Middle-Eastern cuisine blog you probably already know. I found kibbeh to be such a great alternative to plain hamburgers that is a usual dish in our kitchen. I’ve also tried a delicious spinach and bulgur soup from Sitno Seckano, another great food blog. But that was as far as I went with bulgur and knowing there are so many other options out there I wanted to further explore them. Besides, bulgur is a delicious way to incorporate whole grains to our diet.
The other protagonist to this recipe is rucola (aka rocket or arugula), one of my favourites green leaves. At home we eat it raw in salads, with pasta or like in today’s dish in a soup!
I think this is a very versatile recipe and you can vary the vegetables on it according to the season and I also reckon it would be very good with quinoa instead of bulgur for a different version. Besides, I like to keep it meatless at some meals and this one is a great complete satisfying dish.
Here’s the recipe, slightly adapted to my cooking stile. I hope you try it and like it at much as we did!