Turkish Tomato, Bulgur, and Red Pepper Soup

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.

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

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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

  

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• 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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