Green Vegetables And Bulgur Wheat Soup Recipes

Steps:

• Heat oil in a medium saucepan over medium heat. Cookcarrot, celery, and shallot until tender, about 6 minutes. Addwater and lentils, and bring to a boil. Reduce heat, and simmer,partially covered, until lentils are tender, about 20 minutes.
• Stir in bulgur, and cook, partially covered, until bulgur istender but still slightly chewy, about 5 minutes.
• Drizzle with vinegar to taste. Season with salt and pepper.Drizzle with oil, and season with pepper.

Steps:

• Heat the olive oil in a very large saucepan over a medium heat.
• Fry the onions in the olive oil stirring for about 5 minutes or until beginning to soften.
• Add the garlic, mixed herbs, black pepper, tomato paste and sugar stirring for a minute.
• Add the courgette and leeks and stir until combined.
• 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.
• 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.
• Serve with thickly sliced bread.

Steps:

• In a 6-qt. stockpot, combine the first 4 ingredients; bring to a boil. Reduce heat; simmer, covered, until tender, 10-12 minutes. Stir in garbanzo beans; heat through., Remove from heat; stir in spinach. Let stand, covered, until spinach is wilted, about 5 minutes. Stir in remaining ingredients. Serve warm, or refrigerate and serve cold.

Steps:

• Heat oil in large pan over medium-high heat.
• Slice mushrooms.
• Add onion, garlic and mushrooms to pan.
• Saute for about 2 minutes.
• Add the zucchini and wheat, stirring for 3-4 minutes.
• Add broth.
• Cover and let simmer over low heat for about 25 minutes.
• Remove from heat but don't remove the cover.
• Allow to sit for about 20 minutes.
• Fluff and sprinkle with parsley.

Steps:

• Heat oil in heavy large pot over high heat. Add root vegetables and onions; sauté until beginning to brown, about 10 minutes. Add vegetable broth and herbes de Provence; bring to boil. Add bulgur; cover pot and reduce heat to low. Simmer until bulgur is almost tender, stirring occasionally, about 15 minutes. Add spinach; stir until wilted, about 1 minute. Season to taste with salt and pepper.

Steps:

• Drain the beans and set aside. Heat the oil in a large non-stick pan, add the squash and fry for a few minutes over a high heat to soften. Add the leek and garlic and cook a few minutes more. Pour in 2 cans of water (using the bean can). Stir in the thyme, tomato purée and bouillon along with the sliced courgette and whole cherry tomatoes, the bulgur and beans. Bring to the boil, then add half the basil. Cover the pan and simmer for 10 mins until the veg is tender.
• Stir in the remaining basil and three-quarters of the cheese. Ladle into bowls and serve with the remaining cheese scattered over.