I can’t even begin to tell you about my mother’s soups. She has got an amazing skill of turning the pantry and fridge into a goldmine even if it looks like there is nothing in there. These soups got me through the exhausted days as i nursed by babies day and night and helped me recover so many times in my life.
1 onion, diced
3 carrots, peeled and diced
3 courgettes, peeled and diced
4 celery stalks, peeled and diced
2 tomatoes, cored and cut into eighths
1 garlic gloves, finely diced
1/3 cup bulghar wheat
1/4 tsp cumin
1/4 tsp ground corriander
1 tbsp paprika
1/2 tsp mixed spice
1 tbsp dried parsley
salt & Pepper
1 litre water
lemon wedges to serve
a few tbsp extra virgin olive oil
peel and chop all the vegetables so they are about the same size (except the tomatoes)
put the onion, celery and olive oil into a saucepan on a medium heat until translucent and soft
then add the courgette and carrot and stir on the heat for another 3-4 minutes
now add the tomato, water, spices, salt and pepper. turn the heat up and bring to a boil. once boiling, reduce the heat to low and add the bulghar wheat and let it simmer with the lid on for 25 minutes.
serve in warmed bowls with extra black pepper cracked on top and a squeeze of lemon. I like to serve this with my Simple Olive Loaf.