Turkish · Lunch
Tomato Soup with Bulgur
A light Turkish soup of tomatoes and bulgur simmered with onion, garlic and tomato paste, finished with mint and lemon juice. Built on vegetable stock instead of butter-heavy sofrito, it keeps the traditional domates corbasi character while delivering under 200 calories per bowl.
$2
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
166Calories
4.5gProtein
3.2gFat
31.2gCarbs
7.8gSugar
6.4gFiber
523mgSodium
0mgChol
0.5gSat Fat
680mgPotassium
65mgCalcium
2.1mgIron
0mcgVitamin B12
16mgVitamin C
Goes well with
Turkish Red Wine (Öküzgözü or Boğazkere)
local
Turkish Ayran
international
vegan
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Rinse bulgur in a small sieve; finely chop onion, garlic, and fresh mint.
2
Sweat
Warm olive oil in a small saucepan over medium-low heat and sweat onion and garlic for 4 minutes until softened.
3
Simmer
Add crushed tomato, tomato paste, vegetable stock, salt and black pepper; bring to a simmer over medium heat for 12 minutes.
4
Plate
Stir in rinsed bulgur, fresh mint and lemon juice; ladle into a bowl and garnish with dried mint.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g bulgur
- 200g200g canned crushed tomato
- 11 onion
- 2 clove2 clove garlic
- 2 tsp2 tsp tomato paste
- 360ml360ml vegetable stock, low-sodium
- 2 tsp2 tsp olive oil
- 2 tsp2 tsp fresh mint
- 2 tsp2 tsp lemon juice
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 pinch2 pinch dried mint for garnish
