Vegetarian

Vegetable Soup with Turmeric and Bulgur takes 15 minutes to prepare.

Vegetable Soup with Turmeric and Bulgur takes 20 minutes to cook.

Vegetable Soup with Turmeric and Bulgur makes 2 servings.

The ingredients for Vegetable Soup with Turmeric and Bulgur are:

349 grams Mori-Nu, Tofu, silken, firm
.5 cup Bulgur Wheat (by ELAINEANN)
2 stalk, large (11"-12" long) Celery, raw
2 large (7-1/4" to 8-1/2" long) Carrots, raw
2 cup, pieces or slices Mushrooms, fresh
8 gram(s) Herb Ox Vegetarian Bouillon Cubes, 1 Cube (by VEGAN4EVA)
2 cup Leeks
1 lime yields Lime Juice
2 tsp Turmeric, ground
2 tsp Chili pepper, red, dried, 6 grams = 2 tsp. (by HEALTHYLIVN4ME)
1 tbsp Extra Virgin Olive Oil

Here is how you make Vegetable Soup with Turmeric and Bulgur:

Saute diced vegetables and whole dried chili peppers in very hot oil until lightly browned. Put in leeks last, taking care not to burn any of the vegetables. Add water, bouillon/stock powder, turmeric, bulgur and tofu (cubed). Bring to boil and simmer 15-20 minutes until bulgur is soft enough to eat. Dress with parsley or cilantro and fresh lime juice.Serving Size:?2

The nutritional information for Vegetable Soup with Turmeric and Bulgur is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 427.4

• Total Fat: 13.6 g
• Cholesterol: 0.0 mg
• Sodium: 1,170.2 mg
• Total Carbs: 60.5 g
• Dietary Fiber: 14.0 g
• Protein: 21.8 g