Tabbouleh Soup
Ingredients
- 28 ounces good quality vegetable stock
- 1 tablespoon extra virgin olive oil + extra for drizzle before serving
- 2 cloves garlic, finely minced
- 2 large green onions, green & white parts chopped
- 1 large tomato, de-seeded and diced
- juice of 2 large lemons
- 1 cup chopped fresh parsley, halved into two portions
- 1/2 cup chopped fresh mint
- kosher salt & fresh ground black pepper, to taste
- 1 cup bulgur
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