Green Vegetables And Bulgur Wheat Soup.

• 2 tablespoons olive oil
• 2 onions, chopped
• 2 garlic cloves, finely chopped
• 2 tablespoons mixed herbs
• 1 teaspoon black pepper, freshly ground
• 2 tablespoons tomato paste
• 1 teaspoon sugar
• 3 courgettes, chopped
• 3 leeks, chopped
• 1 1/2 liters vegetable stock
• 200 g bulgur wheat
• 300 g frozen peas
• 200 g spinach, roughly chopped
• 2 tablespoons fresh parsley, finely chopped
• salt & freshly ground black pepper, to taste

1. Heat the olive oil in a very large saucepan over a medium heat.
2. Fry the onions in the olive oil stirring for about 5 minutes or until beginning to soften.
3. Add the garlic, mixed herbs, black pepper, tomato paste and sugar stirring for a minute.
4. Add the courgette and leeks and stir until combined.
5. Pour in the vegetable stock and bulgur wheat and bring to the boil. Reduce the heat to a simmer, cover and cook for 20 minutes, stirring occasionally. The bulgur wheat will expand giving you a thick soup.
6. Add the spinach, peas and parsley, cover and simmer for a final ten minutes. Season with salt and pepper to taste. Add extra stock if the soup is too thick for you.
7. Serve with thickly sliced bread.

olive oil, onions, garlic, mixed herbs, black pepper, tomato paste, sugar, leeks, vegetable stock, bulgur wheat, frozen peas, spinach, fresh parsley, salt

Taken from www.food.com/recipe/green-vegetables-and-bulgur-wheat-soup-523344 (may not work)