Cold spinach bulgur soup Calories

Cold spinach bulgur soup is served chilled or cool, rather than piping hot. Chilling lets the flavors settle, but it also thickens the soup as the bulgur absorbs liquid; loosen it with a splash of water just before serving.

Yes, frozen spinach works in cold spinach bulgur soup. Thaw it and squeeze out excess water before adding it, so it does not make the soup watery. Cook it briefly if needed, then cool it before combining it with the bulgur.

Yes, cook the bulgur before adding it to cold spinach bulgur soup. Unlike bulgur salads made with very fine grain, a soup that is chilled may not provide enough heat or liquid for uncooked bulgur to soften evenly.

Yes, fine bulgur can be used in cold spinach bulgur soup, but it softens faster and gives the soup a thicker texture than coarse bulgur. Add it gradually and check the consistency after chilling before adding more.

Yes, you can blend cold spinach bulgur soup for a smoother texture. For a soup that still has some bite, blend only part of it and stir that portion back in; blending all of it removes the distinct bulgur texture.

Keep cold spinach bulgur soup in a covered container in the refrigerator and eat it within 3 days. Use a clean serving spoon, and do not return soup that has been left at room temperature for a long time to the container.

Yes, but freezing can make the spinach softer and the bulgur thicker after thawing. Defrost the soup in the refrigerator, stir it well, and add a little water if needed to restore a spoonable consistency.

Crusty bread, a crisp salad, or roasted vegetables pair well with cold spinach bulgur soup. Since the soup already contains bulgur, vegetable-focused sides make a balanced meal without adding another grain-heavy dish.

Yes, cold spinach bulgur soup can be made a day ahead and kept covered in the refrigerator. The bulgur will continue to absorb liquid overnight, so check the texture before serving and thin the soup with cold water if necessary.