Ezogelin Corbasi (Ezogelin Soup)
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
50 mins
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Servings
4 people
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Calories
241 kcal
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Course
Main Course, Appetizer, Soup
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Cuisine
Mediterranean, Middle Eastern, Turkish
Ezogelin Corbasi (Ezogelin Soup)
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A healthy and delicious soup that would warm your cockles up on cold winter nights.
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Ingredients
- 1 tablespoon olive oil
- 1 medium onion (chopped)
- 2 cloves garlic (chopped)
- 1 tablespoon tomato paste
- ½ tablespoon red pepper paste
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon chili flakes
- 1 teaspoon salt
- ½ cup red lentil
- ½ cup bulgur
- ¼ cup rice
- 1 ½ litre vegetable stock or chicken stock
For Garnish
- 20 g butter or olive oil
- ½ teaspoon chili flakes (replace with paprika if its too spicy for you)
- ½ teaspoon dried mint
- 4-6 Lemon wedges
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Instructions
Cooking the Soup
- Put a Dutch oven or heavy-based saucepan on medium heat and add olive oil.
- Add the onions and sauté until soft and slightly browned then add the garlic, and sauté for another minute.
- Stir in the tomato paste and red pepper paste and sauté for a few more minutes on low heat.
- Add freshly ground black pepper, chili flakes, salt, and red lentil, sauté for 2-3 minutes then add the bulgur and rice.
- Pour in the stock, give the mixture a good stir and bring it to a boil.
- Turn the heat down and gently simmer with the lid closed for 30 minutes or until the legumes are softened.
- Remove the pan from the heat and blitz the soup coarsely with a stick blender.
- If the soup seems too thick, then add a bit more water. If the soup looks too liquid, continue to boil the soup for another few minutes.
Preparing the Garnish
- To prepare the garnish, melt the butter in a small saucepan and add the chili or paprika and mint.
- Sauté the mixture on low heat for a few minutes, then pour the butter garnish into the soup.
- Give it a good stir and serve in bowls with a piece of nice crusty bread and a lemon wedge on the side.
Equipments used:
Notes
- Use vegetable stock or water, and replace the butter with olive oil for the chili-mint garnish on the top to turn this delicious soup vegan friendly.
- If the consistency of the soup seems too thick, add more liquid and boil for another minute until combined.
- Garlic burns quickly so make sure you stir continuously after adding the garlic.
- Or if the soup is too thick, then boil it for another 5-10 minutes to reduce the liquid.
- The consistency of the soup is not meant to be smooth, therefore do not over-blitz it.
Nutrition Information
Show Details
Calories
241kcal
(12%)
Carbohydrates
43g
(14%)
Protein
10g
(20%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
1mg
(0%)
Sodium
342mg
(14%)
Potassium
434mg
(12%)
Fiber
12g
(48%)
Sugar
3g
(6%)
Vitamin A
207IU
(4%)
Vitamin C
14mg
(16%)
Calcium
46mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Calories | 241kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 10g | 20% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 342mg | 14% |
| Potassium | 434mg | 9% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 207IU | 4% |
| Vitamin C | 14mg | 16% |
| Calcium | 46mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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