Shorbat Boulghour

Shorbat Boulghour is a delightful Lebanese soup made with bulgur wheat, aromatic spices, and tender vegetables. This low-carb version substitutes traditional bulgur with cauliflower for a light yet satisfying dish.

Ingredients

• Cauliflower - 300 grams, grated
• Olive oil - 2 tablespoons
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Tomatoes - 200 grams, diced
• Vegetable broth - 500 ml
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic, diced carrot, and celery to the pot. Sauté for another 5 minutes until the vegetables are softened.
3. Stir in the diced tomatoes, cumin, coriander, salt, and black pepper. Cook for 3-4 minutes until the tomatoes start to break down.
4. Add the grated cauliflower and vegetable broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 15 minutes.
5. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 500 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• Low in calories and carbohydrates, making it suitable for low-carb diets.

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