Description
This anti-inflammatory vegan golden bulgur stew is easy to make and rich in vitamins, minerals – and flavor!
Ingredients
Scale
- 3 golden beets
- 2 carrots
- 2 garlic cloves
- 4–6 small potatoes
- Handfull of kale
- 2 1/2 cups broth
- 1/2 cup bulgur (80 g)
- 1/4 cup plantbased milk, unsweetened
- 1/4 tsp turmeric
- 1/2 tsp thyme, dried
- salt and pepper
Instructions
- Peel the beets, potatoes and carrots and dice or slice. Mince the garlic and shop up the kale.
- Sauté the garlic for 1-2 min in a bit of water or oil. Add the veggies and sauté for another 3 minutes.
- Pour in the broth and bring to a boil. Simmer for 5 min.
- Add the turmeric, thyme and bulgur and cook for another 8 min.
- Stir in the kale, the plantbased milk and season with black pepper and 1/3 – 1/2 tsp of salt. Cook for 4 more minutes.
- For a soupier stew, add more broth or water.
- Prep Time: 10
- Cook Time: 25
- Category: Soups, Stews
Keywords: bulgur, beet, soup, stew, turmeric, fall