Zucchini, leeks and bulgur soup in mint and zaatar oil


I make only easy soups. Period. 

I toss everything into the pot, roughly cut,  and I go to watch TV. 

In order to make any soup creamy and thick, I grind it with a stick blender and that’s it. 

  • 6 zucchini

  • 2 leeks (just the white part)

  • 4 celery stalks

  • 2 garlic cloves 

  • 1 onion, peeled and quartered

  • 1 cup butternut squash cubes 

  • 3 tbsp. olive oil 

  • ½ cup coarse bulgur,  soaked in hot water 

  • 1 liter chicken stalk 

  • 1 tsp. dried mint 

  • 1 tbsp. cumin 

  • 1 tsp. curry powder 

  • 1 tbsp. salt

  • ½ tsp. black pepper 

For serving:

  • 3 tbsp. olive oil mixed with 1 tsp. dried zaatar 

  1. Heat the oil in a big pot and sauté the vegetables, cut into 3 (don’t worry! The stick blender will do the work. Mix 

  2. After 5-6 minutes, add the rest of the ingredients and bring to a boil. 

  3. Lower the heat and cook for 20 minutes. 

  4. Turn the stove off and grind the vegetable with a stick blender. 

  5. Drain the bulgur and add it to the soup. Cook for 5 more minutes. 

  6. Drizzle with zaatar oil and serve 

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