Tabbouleh soup

Serves 4

This soup is a spin on tabbouleh salad, and is as bright and fresh as the weather outside. So, enjoy!

5 cups (1 1/4L)

vegetable broth

2 cups (480 mL)

water

2 cups

uncooked bulgar wheat

2 tbsp

finely chopped fresh mint

1 tbsp (15 mL)

olive oil

1 tbsp (15 mL)

honey

lemon, zest and juice

yellow onion, finely diced

1 tbsp (15 mL)

tomato paste

1 tbsp (15 mL)

red wine vinegar

1 cup

finely diced cucumber

1/4 cup

fresh parsley, finely chopped

cherry tomatoes, thinly sliced

Salt and pepper, to taste

Bring broth and water to a boil in a medium pot. Add bulgur wheat and cook until tender, about 10 minutes.
Strain bulgur from the pot reserving the liquid, transfer to a medium bowl, and return liquid to pot.
Place the mint, olive oil and honey into the bowl of bulgur, season generously with salt and pepper and stir to combine. Set aside for now.
Add the next 4 ingredients to pot, bring to a simmer, reduce to medium heat and let cook, uncovered, for 20 minutes.
When ready to assemble, evenly distribute parsley, tomato slices and diced cucumber into the base of 4 bowls. Top with a generous scoop of the bulgur mixture. Finish by ladling hot soup around the bulgur.