For any of you out there who love tabbouleh, allow me to introduce you to tabbouleh soup!!!
As you might have guessed, this meal was inspired (actually, came from the leftovers!) of this yummy tabbouleh recipe I posted last week. After enjoying the salad for lunch, I had a craving for something warm at the end of a freezing winter’s day. So decided to improvise with my leftover salad. Since it was already packed with herbs, some perfect soup vegetables (tomatoes and green onions), and that great bulgur for substance, all I ended up adding to it was some broth! I had some great chicken broth on hand, but if you’d like to keep the salad vegetarian, any vegetable broth would work just fine.
And sure enough — it was absolutely delicious! I let mine simmer on the stove for quite a while, so the broth ended up being amazing. Definitely kicked this flavorful salad up another notch, and turned it into a warm, soothing comfort food. Give it a try!
- 3-4 cups tabbouleh
- 4 cups chicken broth (or vegetable broth)
*Feel free to use whatever broth to tabbouleh ratio you’d like.
In a small sauce pan, stir together tabbouleh and chicken broth. Heat over medium-high heat, until soup just begins to bubble. Reduce heat to medium-low and let simmer for at least 10-15 minutes. Serve warm.
I would recommend enjoying the soup the day it is made.
If you’re at all concerned about the soup being too lemony, feel free to wait and add the lemon (from the tabbouleh recipe) to taste at the end.