Tahini and Bulgur Velvet Soup
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Good Living / Soups Tahini and Bulgur Velvet Soup 40 minutes 4 1 Ηands on Portion(s) Difficulty Ingredients 1 carrot, large 1 leek, only the white part 1 tomato, peel and seeds removed 1 onion 1/4 celery root, medium 1 potato, medium 100 g bulgur wheat 60 g tahini lemon zest, of 1 lemon lemon juice, of 2 lemons 1 stock, vegetable 4 sprig(s) thyme, just the leaves finely chopped salt pepper chili flakes sesame seeds, flakes and sesame seeds, for serving (optional) Method Διατροφικός πίνακας Much thanks to our very, very good friend Mary Patoula for this recipe! Nutrition information per portion Peel the carrot and slice into thin rounds. Slice the leek into rounds that are 2 cm thick. Cut the tomato into cubes. Put them all in 224 1.3 25.0 a pot. Add the bouillon cube, thyme leaves and 1 ½ liters of water. Place pot over Calories 9.5 Saturated Total Carbs medium to high heat. Boil vegetables until they soften. (kcal) Total Fat (g) Fat (g) (g) When ready, use a ladle to transfer batches of the soup to a blender. Puree. Each pureed batch should be placed into a bowl. 11 % 14 % 7 % 10 % When all of the soup has been pureed, return pureed mixture back to pot. Add the bulgur. Cover pot with lid and place over medium heat. Simmer for 15-20 minutes. As soon as the bulgur is cooked, turn off heat. Season with salt and pepper and add 4.2 6.3 4.2 0.99 lemon zest. Sugars (g) Protein (g) Fibre (g) Sodium (g) Use a small bowl to combine the tahini and lemon juice. Then add some soup slowly. Add a spoonful at a time. (Just like you would make egg-lemon sauce.) 5 % 13 % 17 % 17 % Add tahini mixture to soup. Stir with ladle. Serve with some bukovo pepper flakes and some toasted sesame seeds. If the soup comes out too thick, add a little water until the consistency is to your liking..