Tomato bulgur soup with cauliflower

Name: Tomato bulgur soup with cauliflower
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Onions; 1 Garlic clove; 1⁄2 Cauliflower; 2 TABLESPOONS Oil; 100 g Bulgur; 2 packages (500 ml each) strained tomatoes; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Balsamic vinegar; 150 g dried tomatoes; 100 g Whipped cream; 200 g Feta; 4 TSP liquid honey

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Onions
1 Garlic clove
1⁄2 Cauliflower
2 TABLESPOONS Oil
100 g Bulgur
2 packages (500 ml each) strained tomatoes
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Balsamic vinegar
150 g dried tomatoes
100 g Whipped cream
200 g Feta
4 TSP liquid honey

Directions

1
Peel and finely chop the onions and garlic. Clean and wash the cauliflower and cut into florets. Heat the oil in a large pot. Sauté everything in it. Bulgur, strained tomatoes, add 400 ml water and broth.
2
Season with salt, pepper, 3-4 teaspoons sugar and vinegar. Bring to the boil and simmer for about 15 minutes.
3
Cut the dried tomatoes into strips. Add cream, bring to the boil again and season to taste. Serve, crumble the cheese roughly over it and sprinkle with honey.