Yearning for something comforting to take the chill off of a rainy day, I flipped through a wonderful vegetarian cookbook and found the perfect recipe.
This soup is a hearty mix of vegetables, legume and whole grain, with just the right amount of spice to warm you up. The chickpeas and bulgur wheat provide a good amount of fiber and protein, and are low glycemic index, so it won’t cause dramatic fluctuations in blood sugar. The recipe also fits squarely within the Mediterranean diet. Skip the cheese to make this a delicious vegan meal.
Prep time: 30 minutes