Fall and winter cooking is my favorite. As the weather cools, I love turning the oven on and cozying up the apartment with the warmth and aroma of comfort cooking. It’s a great time to make old classics (like mac and cheese) and to try new things. First up on my list of new things to try: this Tomato Bulgur Soup recipe from Whole Foods.
Soup is usually a great recipe to make on the weekends, as I have more time to let it simmer, but this recipe is a quick and easy weeknight meal. I chose it because I’ve started to cook with bulgur, but it’s still a new ingredient to me, so I needed a quick recipe to try it out in. I started out by dicing 1 medium onion and mincing 2 cloves of garlic. For the 4 cups of vegetable broth, I substituted 4 cups of chicken broth, made with boiling water and bouillon cubes. I let ½ cup of the broth simmer over medium-high heat, and then added the onion and the garlic, letting them cook until the onion was translucent.
Next I stirred in the 1 teaspoon of coriander (my new favorite spice), ½ teaspoon cinnamon, and I added in ½ teaspoon of paprika as well. The recipe then called to add the 1 cup of bulgur wheat, stir for 30 seconds, and then add the remaining 3 ½ cups of broth and 1 can of diced tomatoes. I brought that to a boil over high heat, and then turned it down to simmer for 10 minutes. I added lemon juice of half a lemon, salt-and-peppered to taste, and topped it with fresh parsley (which I didn’t love; perhaps cilantro or even basil, would be a better choice to try next time).
After all was said and done (and eaten), I enjoyed this soup because it seemed hearty and healthy to me. That said, I do think the spices need to be kicked up a notch (either by adding in stronger spices, like cumin, or adding more of the ones included in the recipe). I also would experiment with toasting the bulgur before adding it to the broth, as that’s how I’ve been cooking with bulgur so far (toasting it in a dry pan), and I really enjoy the nutty flavor and crunchy texture of it prepared that way.