Spicy Chimichurri Tomato & Bulgur Wheat Soup

Submitted By:
CreativeCooks


No. of Servings:
4 Preparation time:
15min(s) Course:
Starter Cooking time:
40min(s) Cooking Instructions:
Cook the bulgur wheat according to the packet instructions then refresh under cold water, drain and put to one side.

Put a medium size saucepan on the heat, pour 2 tbsp of olive oil, add the shallots, peppers and Chimichurri paste and cook on a low heat for 5 minutes stirring occasionally.

Add the tinned tomatoes, bulgar wheat, plum tomatoes and chicken stock to the saucepan and slowly bring to the boil. Reduce the heat and simmer for 15 minutes and season accordingly.

Pre-heat the oven to 170oc.

Rub the remaining olive oil over the flour tortillas, put them on a baking tray and warm them in the oven for a few minutes.

Serve the tortillas on the side for dipping or pop them into the bowls before pouring over the soup.

Pour the soup into the bowls, sprinkle with the chopped coriander and serve with lime wedges.