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soup with vegetables, chickpeas and bulgur

Just a few degrees above zero, as this fabulous 8, he did Friday, a window on the outside and the sound made by melting snow, lo runaway the dream machine: it's spring, soon we will be able to go outside without being tense, even if it is dressed warmly, the grass is green, there will be leaves in the trees, flowers in some we eat asparagus Quebec, mesclun, we will work in the garden when summer arrives and we eat out all the beautiful evening. STOP!, It is that on February 22, and oh! woe! the cold has returned. Mercury shows this morning around -15 degrees and the endless winter to last!

I feel like a nourishing soup that warms my heart also, that I eat while enjoying the beautiful sunshine today in reflecting on the snow, lit up the whole house!

The bulgur is a grain of wheat which was removed the sound. It is then steamed, dried and ground into different sizes. His slight nutty flavor the soup nicely.

Kohlrabi is a variety of cabbage which tastes like turnip. It is necessary to peel with a knife to completely remove the peel (and even a little more) as you would when you peel a rutabaga.

soup with vegetables, chickpeas and bulgur

8 servings

2 liters of turkey stock (in my case) or chicken. My recipe for homemade broth: water + chicken or turkey bones + a piece of fresh ginger peeled at least 1 inch (2.5 cm) long

2 tablespoons tablespoons olive oil 3 carrots

diced

1 large stalk celery, diced 2 onions, chopped

1 zucchini, unpeeled, seeded and cubed 1 cup

(120 g) kohlrabi into cubes slightly larger
2 cloves garlic chopped 1 can

(796 ml) diced tomatoes

2 large sprigs parsley Whole they retire at the end of cooking

a hint of ground cloves

1 / 2 cup (60 g) bulgur (burgol Number1 end)

1 can (540 ml) chickpeas, drained

rinsed salt and freshly ground pepper

In a large pot, heat the olive oil and saute carrots and celery for 5 minutes. Stir. Add onions and cook another 5 minutes. Stir in zucchini and celery root. Cook also 5 minutes at high heat. Add garlic and cook, stirring 1 minute.

Add tomatoes and chicken stock. Saler. Add sprigs of parsley and a dash (which is very, very little) of ground cloves. The highlight subtly taste.

Bake soup forty minutes, covered, but leaving a small opening. When all vegetables are soft, the cooking is finished. Remove and discard parsley sprigs.

While the soup is cooked in another pot, cook the bulgur, 6 minutes, with plenty of water, as is done for cooking pasta. Drain bulgur in a Chinese and run under cold water. With hand, press the seeds to remove the water. Book.

When the soup is cooked, add the cooked bulgur and chickpeas. Adjust seasoning. Cook 3 to 5 additional minutes and serve.