tomato almond soup
Two bulgur soup recipes in a week is a little much, web but I haven’t cooked anything else this week aside from some uninspiring noodles last night. Monday’s recipe was decidedly Asian, angina so I tried to get as far from that as possible for today’s soup.
And so, healthful I went Spanish. I made a nice broth from fire-roasted tomatoes and smoked paprika and added bulgur for weight and texture and a little kale for color and vitamins. I think this soup would be really lovely with some giant Lima, fava or butter beans, but I only had dark red kidneys in the pantry so those went in instead. Finally, I topped the soup off with a hearty drizzle of good olive oil and some slivered almonds.
It’s actually “cold” in Miami — a low of 58° today (!) — and the slightly spicy, smoky flavors of the soup will warm me right up. (Stop rolling your eyes northerners.)
I just noticed that 3 of my last 5 recipes have been for soup! That’s just crazy. Tomorrow’s will break the soup-y routine I’ve been on. Promise.