Bulgar is 100% whole wheat and is an excellent source of fibre, protein, iron and vitamin B6. A real versatile grain I use it in both soups and stews.
1/2 savoy cabbage chopped roughly
2 medium onions chopped roughly
1 clove garlic chopped
4 sticks celery chopped roughly
1/4 medium pumpkin chopped roughly
1/2 cup bulgar wheat
Salt and black pepper
2 teaspoons turmeric
1 tablespoon coconut oil
2 tablespoons of nutritional yeast
1/4 teaspoon cayenne (optional)
In a stock pan melt the coconut oil. Roughly chop the onions, garlic and celery and add to the pan and cook for few minutes. Add the turmeric, stir fully coating the ingredients and cook for a few minutes whilst continuing to stir.
Add the roughly chopped cabbage, bulgar wheat, cayenne if you like it spicy, salt & pepper and cover with water.
Bring to the boil and simmer with lid on for 15-20 minutes until bulgar wheat has cooked, add more water if necessary.
Cool for about 15 minutes then place in a blender, whizz till smooth, return to the pan and add the nutritional yeast (this tends to thicken it slightly and give it a boost in flavour), add more salt and pepper to taste, warm through and serve with crusty bread. YUMMY!!