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Ingredients

4 cups low-sodium vegetable broth, divided
1 small yellow onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1 cup uncooked bulgur wheat
1 (14-ounce) can no-salt-added diced tomatoes
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon feta cheese crumbles (optional)

Description

This Weeknight-friendly Soup Is Made Easy By Using Quick-cooking Bulgur. Note That The Bulgur Will Continue To Absorb The Liquid If Kept Overnight So You May Need To Stir In Additional Broth When Reheating To Return To Desired Consistency.

Wholefoods