Summer bean & bulgur soup - Good Food Middle East
Here’s a serving of five of your 5-a-day in one delicious and quick-to-make soup. If you make this ahead, the bulgur soaks up quite a lot of the liquid, so add a splash of water to loosen a little...
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Wooden spoon
- Measuring spoon
- Grater
- Ladle
- Serving bowl
- Stove
Ingredients
- 400g can borlotti beans
- 1 tbsp olive oil
- 160g butternut squash, diced (prepared weight)
- 1 leek (about 160g), thinly sliced
- 2 garlic cloves, finely grated
- 1 tsp fresh thyme leaves
- 1 tbsp tomato purée
- 1 tsp vegetable bouillon powder
- 1 courgette (170g), halved and sliced
- 80g whole cherry tomatoes
- 40g bulgur wheat
- 20g basil leaves, chopped
- 25g parmesan or Italian-style vegetarian hard cheese, finely grated
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