Tomato bulgur soup

Tomato bulgur soupI got the recipe from the Whole Foods website. Again, I think the key to success here is a good homemade broth. This is so simple, yet so comforting. As you can see in the picture, this looks more like porridge than soup. That is due to the bulgur absorbing almost all of the broth. But that actually made it easier for Kristian to eat. The tomato flavor is very pronounced. For someone who loves tomatoes as much as Kristian does, this is great. Keep that in mind if you decide to make it for your baby. Lastly, feel free to play with the amount of spices after you cook it for the first time to suit your taste.

– 2 cups vegetable broth
– 1 small yellow onion, finely chopped
– 1 clove garlic, finely chopped
– 1 tbsp Ghee
– 1/2 tsp ground coriander
– 1/4 tsp ground cinnamon
– 1/2 bulgur wheat
– 7 ounces cherry tomatoes, diced (or use canned tomatoes)
– lemon juice, parsley, feta cheese for serving

Heat Ghee in a medium saucepan over medium heat. Add onion and garlic and cook until softened, 5-7 minutes. Add spices and cook for 1 minute, stirring constantly. Add bulgur and cook for another 30 seconds, stirring to coat the bulgur in onion mixture. Add broth and tomatoes. Bring to a boil, reduce heat to low and simmer for 10-12 minutes, until bulgur is tender. Off heat sprinkle with lemon juice to taste. Serve with crumbled feta cheese and chopped parsley.

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