Lenten Cream Soup with Bulgur Recipe
This puree soup has a very delicate, velvety texture and a mild taste. A bright dressing with bulgur, garlic, parsley and soy sauce balances this soup and gives the dish piquancy. Despite its lightness, the soup turns out to be very satisfying.
Servings 4
Prep Time 10 minutes
Cook Time 30 minutes
Ingredients
For soup
- 1 piece Onion
- 2 pieces Potatoes
- 1 jar Canned beans (white)
- Salt
- 1 tablespoon Soy sauce
- 2 tablespoons Vegetable oil
Instructions
- Boil the bulgur until tender in lightly salted water, it will take 10-15 minutes.
- Heat the vegetable oil and fry the onion, cut into half rings.
- Drain the liquid from the canned beans and rinse it. Peel the potatoes, cut into large cubes. Add beans and potatoes to a saucepan, pour soy sauce. Add water so that it covers all the ingredients of the soup.
- Put on a high heat when the water boils, reduce the heat, add salt to the soup and cook until the potatoes are ready. Punch the finished soup in a blender.
- For bulgur, mix the dressing in a bowl. Finely chop the parsley, add oil, soy sauce, garlic squeezed through a press.
- Add the dressing to the prepared bulgur and mix.
- Pour into soup plates and add the bulgur dressing.