Copyright John Paul Urizar
www.johnpaulurizar.com.au
The nice thing about a change in season is the transition to warmer foods and in particular comforting soups. As it's still quite warm, this soup is not intended to be too thick, rather the bulgar and additional eggplant bulk are enough to make it a filling meal on its own.
Preheat the oven to 180C
Soak the bulgar in boiling water for 1 hour until the water has fully absorbed and the grain is soft. Set aside to cool before adding the chopped parsley.
Roast the capsicum, onion, tomatoes and garlic, and thyme in 2 tbs olive oil for 35 - 40 minutes. Set aside until the veggies are cool enough to handle. Peel the skin from the capsicum and tomatoes and remove the garlic cloves.
Transfer all the veggies and oil to the food processor, squeeze the garlic from the clove and process until smooth. In a large pan add the pureed veggies, smoked paprika, stock, bay leaf and chickpeas and slowly bring to the boil. Reduce to simmer for 30 minutes.
While the soup is cooking season the besan flour and sprinkle it over the eggplant. Heat the oil in a pan and cook the eggplant until golden on each side.
Serve the soup with the bulgar in the middle topped with eggplant.
Note: Bulgur comes in fine, medium or coarse, dark brown granules. Whole grain bulgur with the bran layer intact is darker in colour and has a nuttier taste and chewier texture.
Makes 4 servings
| Prep Time: | 1 hr |
| Cooking Time: | 1 hr 20 mins |
| Ready in: | 2 hrs 20 mins |
Suitable for: |
|
| Dinner, Lunch, Soup | |
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| Nutritional Information - Per Serve | |
| Kj | 1707 kj |
| Calories | 408 kcal |
| Fat | 22 g |
| Saturated Fat | 3.4 g |
| Total Carbohydrate | 36.1 g |
| Total Protein | 13.3 g |
| Fibre | 6.7 g |
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