Recipe courtesy of Whole Foods Market
This weeknight-friendly soup is made easy by using quick-cooking bulgur. Note that the bulgur will continue to absorb the liquid if kept overnight so you may need to stir in additional broth when reheating to return to desired consistency.
4 cups low-sodium vegetable broth, divided
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 cup uncooked bulgur wheat
1 (14-ounce) can no-salt-added diced tomatoes
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon feta cheese crumbles (optional)
In a medium pot over medium-high heat, bring 1/2 cup broth to a simmer. Add onion and garlic and cook about 5 minutes or until onion is translucent and tender. Stir in coriander and cinnamon and cook 1 minute. Add bulgur and toast for 30 seconds, stirring constantly. Add remaining 3 1/2 cups broth and tomatoes with their juices and bring to a boil. Reduce heat to low, cover and simmer 10 to 12 minutes or until bulgur is tender. Stir in lemon juice. Garnish with parsley and feta.
Per serving (about 14oz/401g-wt.): 180 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 210mg sodium, 37g total carbohydrate (9g dietary fiber, 5g sugar), 6g protein