Green Vegetables and Bulgur Wheat Soup.

• olive oil↗2 tablespoons
• onions↗2

  chopped

• garlic cloves↗2

  finely chopped

• mixed herbs↗2 tablespoons
• black pepper↗1 teaspoon

  freshly ground

• tomato paste↗2 tablespoons
• sugar↗1 teaspoon
• courgettes↗3

  chopped

• leeks↗3

  chopped

• vegetable stock↗1 1⁄2 liters
• bulgur wheat↗200 g
• frozen peas↗300 g
• spinach↗200 g

  roughly chopped

• fresh parsley↗2 tablespoons

  finely chopped

• salt & freshly ground black pepper

  to taste

Step-by-step instructions

1. 1

   Heat the olive oil in a very large saucepan over a medium heat.

2. 2

   Fry the onions in the olive oil stirring for about 5 minutes or until beginning to soften.

3. 3

   Add the garlic, mixed herbs, black pepper, tomato paste and sugar stirring for a minute.

4. 4

   Add the courgette and leeks and stir until combined.

5. 5

   Pour in the vegetable stock and bulgur wheat and bring to the boil. Reduce the heat to a simmer, cover and cook for 20 minutes, stirring occasionally. The bulgur wheat will expand giving you a thick soup.

6. 6

   Add the spinach, peas and parsley, cover and simmer for a final ten minutes. Season with salt and pepper to taste. Add extra stock if the soup is too thick for you.

7. 7

   Serve with thickly sliced bread.