Bulgur Soup

4 Pers.

Prep. Time: 10 Min.

Ck. Time: 30 Min.

Ingredients for:
Bulgur Soup

  • 150 g bulgur
  • 1 leek
  • 150 g spinach
  • 1 onion
  • 100 g corn
  • 4 tbsp olive oil
  • Salt & pepper


To prepare this bulgur soup, first wash the leek well because leeks are normally sandy and dirty. Then cut off its root end and discard it. Now chop the leek finely. After that, chop the onion and spinach as well.

Then in a large pot over high heat, start to fry the onion with olive oil first. When the onion is translucent add the leek to it and continue frying until the chopped leek is soft and golden. Next, add the bulgur, corn, salt and pepper to the rest of the ingredients and continue frying for 2 minutes. Then add 4 glasses of water to the pot and when the soup starts to boil cover it, reduce the heat and simmer for 30 minutes. Just 10 minutes before the bulgur soup is ready, add the spinach to it and then serve it.

Bulgur comes from cracked whole-grain kernels of wheat that parboiled and dried before packaging. Nutritionally speaking, it is higher in fiber and protein and lowers in carbohydrates in comparison to quinoa, brown rice or couscous. It is also a good source of folate, vitamin E, magnesium, potassium and selenium.