| Prep: 30 mins | Cook: 40 mins – 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 5g | 1g | 68g |
| sugars | fibre | protein | salt |
| 6g | 9g | 12g | 1g |
Why I Love Israeli Vegan Kubbah Soup
The first time I savored Vegan Kubbah Soup, an enchanting Israeli recipe, I was at a snug diner tucked inside one of Manhattan’s myriad alleyways. Its earthy flavors, vibrant textures, and fragrant notes had an inevitable charm that kept me coming back. To this day, a bowl of this hearty soup transports me back to that bustling city taste escapade. Now, I’m thrilled to take you on this flavorful journey.
My Connection to the Recipe
As a New Yorker at heart, I have a penchant for the city’s multi-cultural culinary tapestry. Nevertheless, embarking on this Middle Eastern culinary journey with Vegan Kubbah Soup was truly a unique venture. This soup, with its quintessential use of bulgur wheat and cumin seeds, brings out an earthy depth and nuttiness that pays homage to similar dishes found across the Middle East.
There’s something deeply fulfilling about recreating this delicacy. Yes, life on stage as an actor is thrilling, but the aroma of mingling spices, the simmering broth, and the tap-dancing rhythm of my kitchen knife on the cutting board is a different performance entirely – one that fills my soul with joy.
An Ode to Tradition and Innovation
What makes the Vegan Kubbah Soup rather special is its astounding adaptability. While it stays true to its Israeli roots, it also lends itself beautifully to variation. Greater minds than mine, like famed Israeli chef Yotam Ottolenghi, have taken the liberty to play around with its versatility.
Whether it’s introducing a grain like quinoa or increasing the heat by adding the extra punch of cayenne pepper, this soup allows for warm and cozy customization. Teamed with a freshly baked chunk of bread – maybe a New York style pumpernickel – or a vibrant side salad, this adaptable soup can create a nourishing meal sure to comfort and satisfy.
So here’s to repeated memories of cozy corners, bustling city life, and a warm, hearty bowl of Vegan Kubbah Soup – a true celebration of my love for diverse cuisine, big apple influences and, above all, a simple, fulfilling meal.
What You’ll Need
- 1 cup bulgur wheat
- 1 large white onion, divided
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon cumin seeds
- 1 teaspoon turmeric powder
- 1/2 teaspoon cayenne pepper
- 4 cups vegetable broth
- 2 cups water
- 6 medium-size potatoes, peeled and cut into quarters
- 2 large carrots, sliced
- 2 celery stalks, sliced
- 1 bunch fresh parsley, chopped
- 1 cup uncooked quinoa
- Juice of 2 lemons
- Freshly ground black pepper, to taste
Method
Step One
Start off by soaking the bulgur wheat in warm water for about 30 minutes. After soaking, drain the excess water using a fine mesh strainer. Set aside the drained bulgur wheat.
Step Two
Peel and finely chop up the white onion. Place half of the chopped onion in a bowl and set aside the other half.
Step Three
In a large pot or dutch oven, heat two tablespoons of olive oil. Lightly sauté half of the chopped onion, minced garlic, cumin seeds, turmeric powder, cayenne pepper, salt and black pepper until the onions turn golden brown.
Step Four
Add the vegetable broth, water, and soaked bulgur wheat to the pot. Stir well and let the mixture come to a boil.
Step Five
After reaching the boiling point, add the quartered potatoes, sliced carrots, and sliced celery to the pot. Lower heat and let the soup simmer for about 15 minutes or until the vegetables are tender.
Step Six
While the soup is simmering, cook the quinoa according to the package instructions. Drain well and set aside.
Step Seven
Once the vegetables are tender, add the cooked quinoa, the rest of the chopped onion, and chopped parsley to the soup. Allow the soup to simmer for an additional 5 minutes.
Step Eight
Turn off the heat, add lemon juice and adjust the seasoning if necessary by adding some freshly ground black pepper. Stir well and allow the soup to rest for a few minutes before serving.
Step Nine
Serve the Vegan Kubbah Soup hot, with a side of freshly baked bread or your favorite crackers.
