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
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
After 5-6 minutes, add the rest of the ingredients and bring to a boil.
Lower the heat and cook for 20 minutes.
Turn the stove off and grind the vegetable with a stick blender.
Drain the bulgur and add it to the soup. Cook for 5 more minutes.
Drizzle with zaatar oil and serve