Absolutely love this incredible ’Chilled Tabouleh Soup’ recipe inspired by Sami Tamimi, from his amazing new plant based cookbook, ‘Boustany’

Full recipe & video here, if anyone is interested… https://youtu.be/8fZxUVOCZfo

INGREDIENTS (serves 4).

120g / ½ cup fine bulgur wheat (soaked).
3x / 250g large fresh tomatoes (roughly chopped).
200g / ½ tin chopped tomatoes.
2x large fresh red peppers.
1x red onion (roughly chopped).
20g / ½ cup fresh parsley (chopped).
10g / ¼ cup fresh mint leaves (chopped).
2 tbsp / 20ml / ¼ cup lemon juice.
2 cloves fresh garlic (crushed).
1 tsp aleppo chilli flakes.
1 tsp ground cinnamon.
1 tsp ground all spice.
1 tsp paprika.
seasoning – pepper.

GARNISH

25g / ½ cup cucumber (chopped).
1x spring onion (finely chopped).
fresh parsley.

INSTRUCTIONS/ METHOD (10 mins)

1. Place bulgur wheat in a side bowl & pour over boiling water, covering maximum of 1cm & leave to one side to absorb.
2. Roughly prepare your veg by chopping up & removing seeds.
3. Place all ingredients in food processor & blend to preferred consistency.
4. Chop up all your garnishes & place in side bowls.
5. Ladle soup into bowl, garnish & then serve.