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Summer bean and bulgur soup in a bowl

Summer bean & bulgur soup

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Rating: 4 out of 5.5 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Here’s a serving of five of your 5-a-day in one delicious and quick-to-make soup. If you make this ahead, the bulgur soaks up quite a lot of the liquid, so add a splash of water to loosen a little (or just eat as a summery stew).

  • Freezable
  • Healthy
  • Low fat
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal367
low infat11g
saturates4g
carbs38g
sugars10g
high infibre18g
protein20g
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Ingredients

Method

  • STEP 1

    Drain the beans and set aside. Heat the oil in a large non-stick pan, add the squash and fry for a few minutes over a high heat to soften. Add the leek and garlic and cook a few minutes more. Pour in 2 cans of water (using the bean can). Stir in the thyme, tomato purée and bouillon along with the sliced courgette and whole cherry tomatoes, the bulgur and beans. Bring to the boil, then add half the basil. Cover the pan and simmer for 10 mins until the veg is tender.

  • STEP 2

    Stir in the remaining basil and three-quarters of the cheese. Ladle into bowls and serve with the remaining cheese scattered over.

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Rating: 4 out of 5.5 ratings
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