Turkish Tomato, Bulgur, and Red Pepper Soup

BY : PUBLISHED : January 8th, 2013 UPDATED: November 12th, 2021

Simple, light, and satisfying, this Turkish soup (adapted from a Boston chef Ana Sortun’s recipe in Come In, We’re Closed, a really neat collection of staff meal recipes from cool restaurants), seems like it was designed for cold, post-holiday evenings, when you’ve had your fill of heavy braises and serious eating, but also want something warming and filling. The red peppers add depth, the tomatoes a touch of acid brightness, and the mint a floral kick. If you have gochugaru – Korean crushed red pepper – on hand, it’s really good sprinkled over the top of the soup right before serving. But since gochugaru’s a pretty seriously niche ingredient (Most non-Korean Asian markets don’t even carry it, though it’s totally worth tracking down.), a little paprika works just about as well, or even a dash of sriracha if you want to add some heat.

Photo Jan 07 10 42 49 PM 1

Turkish Tomato, Bulgur, and Red Pepper Soup

Stefan
Simple, light, and satisfying, this Turkish soup seems like it was designed for cold, post-holiday evenings, when you’ve had your fill of heavy braises and serious eating, but also want something warming and filling. The red peppers add depth, the tomatoes a touch of acid brightness, and the mint a floral kick. 
5 from 1 vote
Prep Time 1 hr
Cook Time 40 mins
Total Time 1 hr 40 mins
Course Dinner, Lunch
Cuisine Mediterranean
Servings 6 servings
Calories 173 kcal
METHOD Stovetop
DIET Vegan

Ingredients
  

  • 1 cup of dry bulgur wheat
  • 12 ounces of roasted red peppers
  • 2 Tablespoons of extra-virgin olive oil
  • 1 onion minced
  • 1 red bell pepper minced
  • 2 Tablespoons of fresh mint, chopped
  • 14.5 ounces of diced tomatoes, drained
  • 2 quarts of vegetable stock, or water
  • chopped mint and paprika (or gochugaru, if you have it, or sriracha), to garnish

Instructions
 

  • Put the bulgur in a bowl and cover with hot water. (Around a quart of water should do it.) Let soak for one hour, then drain well and set aside.
  • While the bulgur is soaking, dump the jar of peppers in a blender and puree until smooth. Heat the oil in a large pot over medium-high heat, add the onions and fresh red pepper, and cook, stirring occasionally, until soft, 8-10 minutes. Add the mint, tomatoes, pureed roasted peppers, and stock, bring to a boil, lower the heat, and simmer for 20 minutes.
  • Add the drained bulgur and stir combine. Cook for 5 to 10 minutes, until the bulgur has swollen and thickened the soup. Season with salt and pepper, ladle into bowls, and garnish with the mint and a sprinkling of paprika.

Nutrition

Calories: 173kcalCarbohydrates: 30gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 2142mgPotassium: 385mgFiber: 6gSugar: 6gVitamin A: 1741IUVitamin C: 60mgCalcium: 62mgIron: 2mg
Keyword bulgur, european, red pepper, soup, tomato, turkish, wheat
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