Heat your oven to 200°C/Fan 180°C/Gas 6. Chop the tomatoes into wedges and pop into a roasting tin. Sprinkle over 1 tsp each ground cumin and turmeric with a pinch of salt and pepper. Drizzle over 1 tbsp oil and toss together to coat the tomatoes. Roast for 20 mins.
Meanwhile, peel the onion and finely chop it. Peel and crush or finely chop the garlic clove. Separate the parsley leaves from the stalks (save the leaves for later). Finely chop the stalks.
Pour 1 tbsp oil into a pan and bring to a medium heat. Slide in the onion, garlic and parsley stalks. Stir in 1 tsp each ground cumin and turmeric with a pinch of salt and pepper. Fry for 4-5 mins, till the onion has softened.
When the tomatoes are cooked, remove the roasting tin from the oven and slide them into the pan with the onions. Top up with 750ml water and bring to the boil. Pour in the bulgar wheat and simmer for 5 mins, till the grains are tender.
Finely chop the parsley leaves and stir them into the soup. Have a taste, and add a little more salt and pepper if you think it needs it. Ladle the soup into a couple of deep bowls and serve.