Broccoli zucchini and bulgar soup with peppered cheese


I used fine bulgar to thicken this soup. At 83 calories per 100g, it is an ingredient I love to use. My favorite remains the Middle Eastern Tabouleh, I could eat it everyday.

We featured this soup on Favourite Living Show this week and here is how it is made:

1 broccoli head, chopped up
2 zucchini, chopped up
1 clove garlic, grated
1 onion, roughly chopped
1 spoon roughly chopped parsley
4 spoons fine bulgar
Salt and freshly ground pepper for seasoning
Tulbaghia petals to garnish
Flat leaf parsley, finely chopped, for garnish.
1/4 fresh local peppered cheese, grated or 50g hard peppered cheese

Place the first 5 ingredients in a pot with about 2 liters of water. Bring to a boil, simmer for 20 minutes. Turn off heat, add half of the grated cheese (gbejna) and allow to cool.
Use a hand held blender to whizz the soup until it reaches a smooth consistency.
Return to heat gently, just before it reaches boiling point, add the fine bulgar. Stir for two minutes. Cover and turn off heat. Allow to rest for 5 minutes covered. Season, garnish with Tulbaghia, flat leaf parsley and more grated cheese. Serve.

I think a lot this week about my stay at the Planeta Estate in Sicily, my idea of heaven …

4 responses to “Broccoli zucchini and bulgar soup with peppered cheese”

  1. Awesome! I love hearty warming soups during the winter. Great tip, I never thought to use fine bulgar for thickening and texture. I’ll probably add a few hot finger chillies for taste, this is so perfect – Thank You!

    1. Thank you, yes I do like the sound of hot chillies 🙂

    1. Thank you so very much Chef Ceaser 🙂

%d bloggers like this: