Turkish Bulgar Wheat soup

Having returned from a holiday in the land of soup, Turkey, where there was a surprising lack of soup. I took it upon myself to make one. This time I decided to steer away from using leftover or old vegetables and used what we had in stock.

And as before using the soup kettle we just chop, combine, stir and cook.

Serves: 4

Approximate Calories: 577 (144.25 calories per serving) 


  • 60 grams of bulgur wheat
  • 1 onion, chopped.
  • 1 courgette chopped (peeled or not, your preference).
  • 1 carrot, chopped
  • 1 red pepper, chopped
  • 1 tbsp tomato paste,
  • 2 tsp paprika,
  • 1 tbsp butter,
  • 2 tbsp olive oil,
  • 2 tsp parsley,
  • Salt & pepper to taste
  • Fill to the maximum water line (750ml of vegetable stock)


  • Put all ingredients in the soup maker and set to Chunky.
  • Fill to the maximum water line (750ml of vegetable stock)
  • Alternatively, put all of the ingredients into the pan and bring to a boil, then simmer for 20 minutes or so, then blend when done until smooth.
  • For a thinner soup add more water, for a thicker soup add less water
  • Serve with some crusty sourdough bread

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