Parsley, spinach and bulgur soup

• 1 tbsp. olive oil
• 1 medium onion, coarsely chopped
• 5 cups (1.25 L) home made or packaged chicken broth
• 1/4 cup (50 g) whole-wheat bulgur
• 2 cups (150 g) chopped fresh parsley
• 4 cups (100 g) tightly packed fresh spinach

1. In a saucepan over medium-high heat, soften the onions in the olive oil for about 2 minutes.
2. Add the broth and bring to a boil.
3. Add the bulgur. Simmer gently for 30 to 40 minutes.
4. Add the parsley and the spinach.
5. Cover and simmer for 5 minutes.
6. Purée with a hand blender.
7. Season with salt and pepper to taste.

CHEF’S NOTE

"The green vegetables in this soup are only lightly cooked, so they keep all their colour and flavour. Top each serving with a dollop of firm plain yogurt. I enjoy thick soups, especially in winter. If you prefer yours a bit thinner, add some more broth".

Photos : Tango [Vitalité Québec] APRIL 2011

Recipe: Josée Fiset