John Myers
Ingredients for 4 servings:
- 1 bunch of soup vegetables
- 1 onion(s)
- 1 liter of water
- 70 g bulgur
- 2 tomatoes
- 110 g rice noodles
- salt and pepper
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
vegan, from the pressure cooker
Wash and roughly chop the soup vegetables. Quarter the onions with their skins on and add them to the pressure cooker along with the water, salt, and pepper. Boil a rich vegetable broth for about 12 minutes. Slowly reduce the steam in the pot and discard the soup vegetables (if 1-2 carrots were peeled and sliced beforehand, they can remain in the soup). Add the bulgur wheat to boiling water and let it swell for about 3 minutes, then simmer gently for another 2-3 minutes or cook according to the package instructions and drain. Cook the rice noodles in sufficient water according to the package instructions until al dente, then drain. Wash the tomatoes, remove the stems, and dice them. Add them to the soup and cook for a few minutes (you can also close the pressure cooker again and cook under pressure for 2 minutes). Then add the bulgur wheat and rice noodles to the soup and heat briefly. The soup can be refined as desired with various vegetables as an ingredient, such as peas, small cauliflower florets or even Brussels sprouts, which I imagine would be delicious with it.
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