Fresh Tabbouleh Print

Celery, Apple And Stilton Soup

Serves 4


225g bulgur wheat
4 spring onions, finely chopped
3 tbsp chopped fresh mint
3 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander
2 medium tomatoes, diced
juice of 1 lemon
5 tbsp olive oil
salt and pepper


  1. Place the bulgur wheat in a glass bowl and cover with just enough boiling water and cover with clingfilm. Leave to soak for 20 minutes.
  2. If the bulgur wheat is soggy, drain in a sieve.
  3. Fluff well with a fork and add the rest of the ingredients. Season to taste.
  4. Allow the ingredients to infuse for half an hour.
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