To Veggie Filled Autumn Soup

Soup is the taste of fall. Soup is what warms you up from the inside out. Soup is something I could eat everyday with no complaints. Soup is versatile. Soup is easy. Soup is experimenting. Soup is both the friend of the novice and profession cook. Soup is just downright good.

Ingredients: 

½ cup bulgur

½ cup red lentils

2 cups cauliflower florets

1 medium zucchini, sliced

1 large carrot, sliced

2 medium tomatoes, cubed

1 small-medium onion, chopped

3 cloves of garlic, minced

6 cups water (pre-boiled)

1-2 Tbsp. Olive Oil

½ Tbsp. hot red pepper flakes

½ tsp. cumin

pepper and salt to taste

broth/bouillon cubes

Directions:

Saute the onions and the garlic in the olive oil. Be sure not to let the garlic burn. I usually add the onion first and get those going and then toss in the garlic. Add the water, bouillon, bulgur and lentils. Let simmer for a bit while the water gets absorbed. In the meantime prep your other veggies. Then toss into the pot along with the spices and let simmer for a good 20 minutes.

This hearty soup pairs well with studying, but hopefully you are not in the depths of heavy reading like me these days and can instead enjoy this soup not between underlining and note taking and rather curled up in a blanket with a puppy next to a fire…

Cheers from my Turkish Kitchen

Hot plate approved

n

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One thought on “To Veggie Filled Autumn Soup

  1. Pingback: November Earworms | insatiably

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