Ingredients

• 150 g coarse bulgur wheat
• 1 liter vegetable broth
• 1 piece onion
• 2 piece carrot
• 1 piece potato
• 1 tbsp tomato paste
• 3 tbsp olive oil
• 2 clove garlic
• 1 bunch fresh parsley
• 1 tsp dried mint
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika

Instructions

1. Prepare vegetables

   Finely dice the onion into 5mm pieces. Peel and dice the carrot and potato into 1cm cubes. Mince the garlic cloves and roughly chop the parsley. Keep vegetables separate as they'll be added at different times. Do not cut vegetables too large or they won't cook evenly.

2. Sauté aromatics

   Heat olive oil in a large pot over medium heat for 1 minute. Add the diced onion and cook for 5-6 minutes, stirring occasionally, until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown or it will become bitter.

3. Add tomato paste

   Stir in tomato paste and cook over medium heat for 2 minutes, stirring constantly. The paste should darken slightly and become aromatic. Add paprika and cook for 30 seconds more until the oil turns red. Do not let the paste stick to the bottom or burn.

4. Add vegetables and bulgur

   Add diced carrots and potatoes to the pot. Stir for 2 minutes to coat with the aromatic base. Add bulgur wheat and stir for 1 minute over medium heat until the grains are lightly toasted and smell nutty. Do not skip the toasting step as it adds essential flavor.

5. Add broth and seasonings

   Pour in the vegetable broth and add salt, black pepper, and dried mint. Bring to a boil over high heat for 2-3 minutes, then reduce to low heat. The mixture should be bubbling gently. Do not keep at high heat or the bulgur may become mushy.

6. Simmer soup

   Cover and simmer on low heat for 20-25 minutes, stirring occasionally to prevent sticking. The bulgur should be tender and the vegetables fully cooked. The soup should have a thick, porridge-like consistency. Do not uncover too often or liquid will evaporate too quickly.

7. Final seasoning

   Remove from heat and stir in chopped fresh parsley. Taste and adjust salt and pepper as needed. Let rest for 5 minutes before serving to allow flavors to meld. The soup should coat the spoon but still flow easily. Do not add parsley while cooking or it will lose its bright color.

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