Simple, light, and satisfying, this vegan roasted red pepper soup with Turkish flavors is perfect for cold, post-holiday evenings, when you want something lighter yet warming and filling. The red peppers add depth, the tomatoes a touch of acid brightness, and the mint a floral kick.
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, between 8 to 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.
Notes
Soaking the bulgur instead of cooking leaves the bulgur with more texture meaning it won't get too mushy when added to the cooked soup.
Serve with a sprinkle of gochugaru for that fabulous finishing touch of flavor.