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.

Ingredients

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

Method