Tabbouleh Soup

By • August 25, 2014 0 Comments

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Author Notes: A favourite herby Middle Eastern salad in soup form, perfectly suitable for days of seasonal limbo. Full post and photos here: Wang (wandercrush)


Serves 4-6

  • 1 cup bulgur
  • 1 tablespoon olive oil
  • 1/2 purple onion
  • 1 garlic cloves
  • 4 cups quality vegetable stock
  • 1 bunch fresh parsley, chopped
  • 1 bunch fresh mint, chopped
  • 1-2 lemons
  • 1 cup cucumber, chopped
  • 200 grams cherry tomatoes
  1. Bring water to a boil and pour over the bulgur, covering with a few inches. Allow to sit aside until the water has been absorbed and the bulgur is tender. Strain away remaining liquid.
  2. Heat up olive oil in a stockpot and sauté garlic and onions for a few minutes. Add vegetable stock and bring to a simmer.
  3. Add the mint, half of the chopped parsley, and lemon juice gradually to taste (this will vary depending on how much soup stock you want to use). Simmer for 15 minutes and adjust the seasonings to taste, especially if you've used homemade stock.
  4. Stir in the tomatoes and cucumbers, allowing to cook gently for another few minutes.
  5. To serve, ladle warm broth over bowls of bulgur and sprinkle with the remaining half of chopped parsley. Drizzle with extra virgin olive oil and a sprinkle of freshly cracked black pepper. Lovely with some toasted pita to dip and scoop.

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