5 responses to “Soup Week 2010: Tomato Bulgur Soup with Crunchy Five-Spice Cauliflower”

  1. Vera Marie Badertscher

    This looks luscious. I, too, forget about bulgur. I think I used it in a salad the last time I made it. Do you think you can swap quinoa and bulgur recipes?

    BTW, made the Oriental veg/chicken soup last night and family liked it. Kind of a high class ramen, isn't it?

  2. debbie koenig

    High-class ramen, I love that!

    I do think you can swap quinoa and bulgur. They behave similarly, kwim?

  3. MyKidsEatSquid

    I've been looking for a good bulgur recipe. I'll have to give this a try.

  4. Stephanie - Wasabimon.com

    I'm going to try and make this with brown rice so that it's gluten free. Sounds dreamy…

  5. debbie koenig

    This would definitely work with brown rice, Stephanie–but I think I'd par-cook it separately first. Get it to the point where it's still got a hard center, then transfer it to the soup.

Leave a Reply