Winter Wheat Soup Recipes

Steps:

• In a medium stockpot, bring the wheat berries and 13 cups (3.25 liters) water to a boil [for added flavor, replace some or all of the water with Garlic Broth ]. Lower the heat and simmer, partially covered, for 50 minutes, or until the wheat berries are almost cooked through, but not mushy.
• Stir in the carrot, parsnips, turnip, and leeks. Return to a boil. Lower the heat and simmer, uncovered, for 10 minutes. Stir in the sweet potato and celery. Simmer for 10 more minutes.
• Stir in the celery leaves and salt. Simmer for 1 minute. Add the cilantro and simmer for 1 minute. Season with pepper.

Steps:

• Pulse the tomatoes to a coarse puree in a food processor. Heat the olive oil in a heavy soup pot over medium heat and add the onion and a generous pinch of salt. Cook, stirring often, until the onion is very soft but not browned, 8 to 10 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Add the tomatoes, tomato paste and sugar and bring to a simmer. Cook, stirring often, until the tomatoes have cooked down slightly, about 10 minutes. Add the bulgur, water, and salt to taste and bring to a boil. Reduce the heat, cover and simmer 30 to 45 minutes, until the bulgur is soft and the soup thick and fragrant. Add pepper to taste and adjust salt.
• Ladle the soup into bowls and sprinkle with mint and feta. Drizzle on a little olive oil if desired. Serve hot.