- 1 red onion
- 1 carrot
- 1 sweet potato
- A handful of coriander
- 1 garlic clove
- 1 lemon
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- 1 tsp turmeric
- 1 vegetable stock cube
- 75g bulgar wheat
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 800ml boiling water
- 1.
Peel and finely chop the onion. Peel and dice the carrot and sweet potato into small cubes. Peel and thinly slice the garlic.
- 2.
Set a large pan over a medium heat. When warm, drizzle in 1 tbsp olive oil and tip in all the prepped veg and garlic. Season with salt and pepper. Cook for 5 mins, stirring occasionally, till the onion is soft. Add 1 tsp each fennel and cumin seeds and cook for 1 min, then add 1 tsp turmeric.
- 3.
Crumble the stock cube into the pan. Pour in 800ml boiling water. Zest the lemon and add to the pan. Tip in the bulgar wheat. Bring to a gentle bubble. Lower the heat and pop on a lid. Cook for 10 mins, till the bulgar is tender.
- 4.
Pick the leaves from the coriander. Finely chop the stalks. After the soup has cooked for 10 mins, add the coriander stalks. Squeeze in the juice from ½ the lemon. Taste and season, adding a little more lemon juice, if you wish.
- 5.
Ladle the soup into 2 warm bowls. Serve with the coriander leaves scattered over the top.